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Large smoker question

 
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RollinontheRvr
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PostPosted: Tue Mar 26 13 10:25 am    Post subject: Large smoker question Reply with quote

This question is for you guys that have big to large tralier type smokers.

Do you only get the heavy white smoke in them when starting them just like a smaller SFB type smoker? Also, as they settle in, does the smoke taper off and turn to thin blue/grey smoke like everyone talks about?

The reason I ask is because there is a new BBQ restaurant opening up around the corner called Reo's Ribs. Every time I drive drive by on my way home their smoker is putting out some pretty thick white smoke. Their smoker trailer is a pretty big trailer. I would guess you could probably do about 30 pork shoulders in it at one time maybe more.

Just curious is all...

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Fast Murray
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PostPosted: Tue Mar 26 13 10:31 am    Post subject: Reply with quote

Our Lang does a good bit of smoking on startup but it goes to a barely visible smoke once it's up to temp. My stumps clone does the same thing. I wouldn't say its out of the ordinary.
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Logtrucker
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PostPosted: Tue Mar 26 13 11:02 am    Post subject: Reply with quote

I have a 500 gal. R.F. and have no problem with a clean burning fire I heard that reos ribs got kinda of ran out of Lake Oswego because of the heavy smoke
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SoEzzy
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PostPosted: Tue Mar 26 13 12:40 pm    Post subject: Reply with quote

Then the chances are either down to humidity levels, as well as heavy smoke, or just down to heavy smoke!

Go try the meat and see how it tastes, if it has creosote flavor, or bitter taste, and if it's too smoky it's probably time to suggest a small clean fire and feed it often with preheated wood, rather than filling it with wood and running a cold large fire that runs dirty! Wink
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k.a.m.
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PostPosted: Tue Mar 26 13 7:19 pm    Post subject: Reply with quote

Then there is the chance that he has nothing on the cooker during the day and the smoke is for show. Sound odd yes it does but there is a BBQ joint down the road from me that cooks on I believe an Ole Hickory or FEC, out front of their place is a cooker built to look like a train it billows the kind of smoke you would never cook with all day long. I know they used to use the cooker but now I believe it is just for show.
In your case the owner may cook all night and have one of the employees stoke the fire during the day for show.
Just a thought. Very Happy
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Manana
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PostPosted: Tue Mar 26 13 8:02 pm    Post subject: Reply with quote

I read a few articles on the place. He was not well liked in last location because of enough smoke to fill up the whole neighborhood to the point of setting off smoke detectors. That's some serious smoke. His BBQ gets mixed reviews but nothing great.
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Chef
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PostPosted: Wed Mar 27 13 2:06 am    Post subject: Reply with quote

I have a large reverse flow, it will cook 30 briskets and a time. It settles down and runs nice and hot with clear blue smoke.
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Geronimo
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PostPosted: Wed Mar 27 13 2:50 am    Post subject: Reply with quote

Get to know the owner...maybe you could learn a few things. Or better yet, teach him a few things and enjoy some good BBQ in the process Wink Wink
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RollinontheRvr
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PostPosted: Wed Mar 27 13 7:34 am    Post subject: Reply with quote

Logtrucker wrote:
I have a 500 gal. R.F. and have no problem with a clean burning fire I heard that reos ribs got kinda of ran out of Lake Oswego because of the heavy smoke


I don't know about Lake Oswego but I do know there was a location down on Macadam Ave that they were run out of for too much smoke. The business owner that took over that space told me they had a sign that read, "If you're not chokin', we're not smokin'". That tells me quite a bit.

I just have never seen a big BBQ in action and figured I would ask the folks in the know. I figured you guys would answer with the answers you are giving.

Thanks all...

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Alien BBQ
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PostPosted: Wed Mar 27 13 11:17 am    Post subject: Reply with quote

Eat somewhere else......
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Logtrucker
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PostPosted: Wed Mar 27 13 11:31 am    Post subject: Reply with quote

cmon out i run mine as much as i can
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Jamdawg
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PostPosted: Wed Mar 27 13 11:28 pm    Post subject: Reply with quote

There are a few places around me that have a smoker burning wood just for display. Everthing is cooked inside in a commeral smoker.
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RollinontheRvr
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PostPosted: Thu Mar 28 13 9:16 am    Post subject: Reply with quote

When I drove by the place today the smoke coming from the smoker was very thin and light blue. I had to look close to even see the smoke coming from the pit.
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gotwake
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PostPosted: Fri Mar 29 13 9:48 am    Post subject: Reply with quote

My old offset would put out white smoke until she got where she wanted to be, usually around 250. Once she was dialed...nothing but thin blue smoke.
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RollinontheRvr
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PostPosted: Sun Mar 31 13 12:00 am    Post subject: Reply with quote

Right on....thanks everyone.
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