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-   -   Blue Smoke vs. White Smoke (Pron?) (http://www.bbq-brethren.com/forum/showthread.php?t=104463)

Dave S 04-14-2011 02:57 PM

Blue Smoke vs. White Smoke (Pron?)
 
Does anyone have any pron of what the "Good" blue smoke looks like vs. the "bad" white smoke?
What would make the same piece of wood either burn with Blue Smoke or burn with white smoke?
If you've dumped a chimney load of lump or briquets in your UDS and you've thrown in some wood chunks, how do you control the type of wood smoke you get from your wood chunks?

Thanks,
Dave

wickedbbq'r 04-14-2011 03:06 PM

Check out this thread http://www.bbq-brethren.com/forum/sh...ad.php?t=68449

Lake Dogs 04-14-2011 03:06 PM

http://i570.photobucket.com/albums/s...goodvsevil.jpg


Does anyone have any pron of what the "Good" blue smoke looks like vs. the "bad" white smoke?

Bad on left, good on right.


What would make the same piece of wood either burn with Blue Smoke or burn with white smoke?


The fire should be hot, and if possible the wood should be as warm as possible before placing on the
hot fire. Do NOT smother the fire/coals. Also, wet or moist wood will do this. This is one of the reasons
to NEVER soak wood like many instructions will tell you.

Will32Rod 04-14-2011 03:57 PM

Great pic Lake Dogs.

If it's thick and white, it ain't right; clear and blue, it's time to Q.

HOG WILD BBQ 04-14-2011 04:29 PM

you dont want that white smoke. that will be all you will taste in your meat.

Rylos1 04-14-2011 05:15 PM

Nice pic Lake Dogs!

Fife 04-14-2011 05:29 PM

Very good comparison shot

Wampus 04-14-2011 05:56 PM

Lake Dogs is ON IT!!!!!:thumb::clap2:

Leopardstripes 04-14-2011 05:58 PM

Thank you, Lake Dogs! That's the BEST side-by-side conceivable! :thumb: One of the greatest things about these forums is the willingness, and kindness, in helping us all to find our way to BBQ Paradise. :-D

Southern Home Boy 04-14-2011 06:03 PM

:shock: Wow, Lakedog... It doesn't get any clearer than that.

Lake Dogs 04-15-2011 02:59 PM

Dave, did we get 'ya hooked up?

Get the fire going first, with vents open as much as possible. Bring the smoker up to
temps, then begin closing vents little by little to get the smoker to level out to the temps that you desire. THEN add wood, a piece or a chunk or two at a time, dry
seasoned wood, and dont smother the fire. Those pieces of wood will get to sweet
blue heaven in only about a minute or two at the most. Now add meat. Not until
now. On the Lang I use roughly 1 split piece of wood every hour, give or take.

greatdaneheaven 04-15-2011 03:10 PM

Should I be doing this with a uds

Cook 04-15-2011 03:12 PM

Next time The Neelys are on The Food Network and Pat'olBoy is "smoking" out back you can see exactly the thick white smoke that you don't want.

JS-TX 04-15-2011 03:17 PM

Please also see my post here:
http://www.bbq-brethren.com/forum/sh...01&postcount=8

Lake Dogs 04-15-2011 03:30 PM

Quote:

Originally Posted by greatdaneheaven (Post 1611530)
Should I be doing this with a uds

Look up "Minion Method". Still, bring it up to temperate and let it settle
in there before putting the meat on. UDS will have a different smoke if
there's not pan underneath to catch the grease...


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