Not getting enough smoke

[KopperBuck]

My father in law recently gave me his dad's smoker when he passed away. It's seen thousands of lbs of fish over the years, but it's still in working order, and after burning the fish smell off, she's ready to rock and roll.

Well, after a couple rounds of duck jerky I've discovered I'm having problems getting any real smoke. It's a propane unit, with a cast pan with a slotted cast lid. The only time I got any smoke is when I bumped up the heat pretty heavy, but I don't like doing that much as I like to smoke anywhere from 160-200, preferably on the low end.

What's the trick here? Would adjusting the vents have any effect? I'm filling the entire pan with wood chips. Something else I should be adding, or add less?

[Skyvalhunter]

What brand?

[Thefisherman83]

Crank it on high with the door open until it starts smoking heavily, then turn it down and close it up.  That's what I do on mine when I need to smoke at cooler temps. 

[Buckmark]

Sometimes getting the chips going with a little torch and then putting the pan in the smoker helps...

[thurman]

www.amazenproducts.com 

[ICEMAN]

I use solid wood chunks and top them with chips. Lots of smoke.

[kenzmad]

www.amazenproducts.com 

X2

I use the 12" tube and it will smoke heavy for 4 hours minimum.

[KopperBuck]

What brand?

It's a Smoky Mountain. Pretty basic model similar to other brands on the lower end.

I'm going to give this another shot after this weekend. Still have plenty of duck, and hopefully tomorrow I'll add some kings to party.

Thanks all.

[Blacklab]

I like smokey mt smokers. Have had mine for 15 years. What you might want to do is run it till it smokes 225 is a good #. Then make sure it's stabilized . Some people fill water pan with sand covered with hd aluminum foil. Once stable start turning it down till you reach your desired temp. Add your duck.  If you can't get it low enough try cracking the door. hope it helps

[The Weazle]

Are you soaking your chips/chunks in water before smoking?

Another thing to do to keep the temp lower is to plug every other hole in the burner with a brass nail/tack.  Lokidog has had good success after I suggested that to him.

You could also try adjusting the burner to pan height.  Get the burner closer to the pan, or vice versa to keep the heat to the chips to make more smoke, and keep the flame turned down.  The cast pan probably absorbs a lot of the heat before the chips smoke, and then the internal temp of the smoker is much higher...maybe try another pan that doesn't absorb so much heat.