Today I pickedup my new OBS put her all together and cured her. Everything seems to work just fine. I did notice one thing. The smoke doesnt smell like what I am use to. In fact it smells much like a dirty ask tray. I used messy wood.. Could they have somehow gone bad?
When you are seasoning it, you are burning off manufacturing residue. That is probably what you are smelling.
Well yeah that is true, I have just never smelled anything like that before from any other smoker that I have cured... I'm just wondering now what I should risk smoking. I mean I dont want to put a 10.00 pice of meat in there and have it come out like that. Then again, it is most likley nothing.
As your OBS gets some smoke projects done, the smell will change but I never found the Bradley smoke to smell like what I was accustomed to smelling with other smokers. Remember, the smoke from your OBS is a much purer, cleaner intense smoke. That's why 4 hours max is plenty compared to other types of smokers.
Don't panic. Give it and you some time to settle in.
Quote from: dribron on May 10, 2010, 01:10:01 PM
Well yeah that is true, I have just never smelled anything like that before from any other smoker that I have cured... I'm just wondering now what I should risk smoking. I mean I dont want to put a 10.00 pice of meat in there and have it come out like that. Then again, it is most likley nothing.
I would run a few more pucks in it after the seasoning and see if the smell changes.
Sure I'll see how it goes. You know I did read about how much more inteanse the smoke is. How much less smoke time should I give something in conparison to regualr wood? For example should I cut the amount I might use now down by half?
Yeah, maybe I'll run another hours worth before my first smoke. I was thinking about smoking something tomarow if I have time... If not by the weekend for sure.
I never noticed anything close to "ashtray" smelling smoke coming from my smoker and I use homemade ash pucks. Reminds me of a wood burning stove or fireplace smell. I also am not familiar with "messy wood". Could you enlighten me?
Quote from: mow_delon on May 10, 2010, 01:22:45 PM
I also am not familiar with "messy wood". Could you enlighten me?
Mesquite
mesquite wood...
Here are a few examples for me at least. Butts, 4 hours max. Poultry 2-3 hours. Briskets 4 hours. The rest of the time is just spent cooking.
The smoke is quite intense. Plus, you're burning mesquite. If you don't think so, let that box fill up with smoke and then open the door to take something out and see if your eyes don't tell you that it is strong. :D Your eyes are definitely going to start watering.
Just a different method of smoking. Once you get used to it, you'll like it.
How wide you got your vent open? Open it to at least half way.
I had the vent halfway open. I guess my first smoke will be the first true test... I do think it is nicley built. Hopfully it will last several years.
We'll discuss the true cost of that Cabela's discount code once you get some goodies smokin'!!! ;D
lol.. Sounds good. We'll have to have a MN bradley smokeout.
My vent hardly ever gets closed lower than 3/4 and most the time wide open.
What you want to watch out for is smoke coming out by your smoke generator.
If you see that, open vent some more.
I find mesquite to have an ashy smell to it anyways.
I never really noticed it before, and use fairly often. It is one of my favorite wood's to smoke with. It may just be me getting use to the difference of using a bradley as compaire to other smoker that I own. I have charcole smokers as well as a smoke hollow electric that I use often. With it the wood smells pretty much the same as it does over lump. I expected it to be simular with the bradley.
Still I love the Bradley, and after getting use to the differences, I am sure that I will love it. It is one heck of a nice littel smoker being nicely insulated, having a far amount of space. And the fact that you can do both cold and hot smoking is a deffenate plus.
I'm with CRG on the vent setting. I usually run wide open also.
So your saying that less than wide open on the vent =ashy smelling smoike?
from what I have found, the only way to get "ashy" smoke is if the puck stays on the burner too long. Was the smell there throughout or only after all pucks had gone through? Without bubba pucks, the third to the last puck will not be pushed off the burner and be burned completely, not to mention that the second to last will get partially burned and basically be a waste. This may be the cause (unless you already know this and have bubba pucks)...just a thought
If we are talking about the mesquite (messy wood) bisquettes, I have found them to be a stronger smoke than just mesquite chips, chunks et al.
I would not apply more than four hours of them, probably less until you get a taste for how smoky they are.
IMHO, if you put on two hours you can taste it and say "it needs more smoke" - but it is still a good meal.
If you put on too much - you may not find it appetizing enough to eat.