Derek O
TVWBB Member
I have been smoking for about 4 years now and I have noticed the amount of smoke the wsm produces diminishes quite a bit after about an hour.
I don't mind this when I cook chickens or turkey since they don't need a lot of smoke anyway, buy I like a really intense smoke for pork butts, ribs, and Brisket. I have started using an Auberf ATC for about the last year and a half and I have noticed this doesn't help. Since I usually set the temp control at 220F, the fan doesn't blow a lot of air in to keep a decent smoke going. I usually put water in the water pan which I think I may stop doing.
I know I have read on here that after the smoker gets going the smoke will start to look clearer, but even knowing that it just doesn't seem like it smokes that much after about the first hour. The temperatures holds fine for the life of the smoke, and I know the smoke wood burns up.
Think it would be better to run the first part of the smoke warmer so that I get a bit more air flow out of the ATC? Usually I try to run around 220 to keep the meat in a smoking range temperature a bit longer.
Only reason I even bring this up is because my neighbor and I both smoked ribs. He has an electronic smoker which I wouldn't ever use, but his ribs had a lot more smokey flavor than what mine had. I could see white visible smoke coming out of his the whole time, whereas my vent turned clear after about an hour. Anybody have any thoughts?
I don't mind this when I cook chickens or turkey since they don't need a lot of smoke anyway, buy I like a really intense smoke for pork butts, ribs, and Brisket. I have started using an Auberf ATC for about the last year and a half and I have noticed this doesn't help. Since I usually set the temp control at 220F, the fan doesn't blow a lot of air in to keep a decent smoke going. I usually put water in the water pan which I think I may stop doing.
I know I have read on here that after the smoker gets going the smoke will start to look clearer, but even knowing that it just doesn't seem like it smokes that much after about the first hour. The temperatures holds fine for the life of the smoke, and I know the smoke wood burns up.
Think it would be better to run the first part of the smoke warmer so that I get a bit more air flow out of the ATC? Usually I try to run around 220 to keep the meat in a smoking range temperature a bit longer.
Only reason I even bring this up is because my neighbor and I both smoked ribs. He has an electronic smoker which I wouldn't ever use, but his ribs had a lot more smokey flavor than what mine had. I could see white visible smoke coming out of his the whole time, whereas my vent turned clear after about an hour. Anybody have any thoughts?