There was a lot of good information recently about smoke color and using an offset. My question is this. I added some wood chunks to KF in the firebox. Grate temp 235 top temp about 250. Preheated the chunks on top of firebox. Was getting some blue smoke out of the firebox as we all know offsets leak. Smoke out of the chimney was white/gray. More smoke out of chimney then FB so I know it was flowing. Does the smoke cool while going through the cooking chamber causing it to go white? Hoping for nice blue but don't know if I really acheived it. :confused:
I think you got white smoke. Not a bad thing for a short period of time. It's just the wood igniting and blowing off steam. If you preheat the wood a little longer, the moisture in the wood will steam off and it will ignite instantly when hitting the coals.
12-27-2009 06:00 PM
With my Klose which doesn't have any leaks when I add a stick it will burn white for a short period time and then go to blue.
12-27-2009 06:05 PM
On my offset I have to keep a nice fire going, a small flame coming off of the logs. If I don't my fire smothers then I loose the flame and then get white ashy smoke out of my stack. If could be logs not preheated as Kevin said above. You know the difference by how long white smoke continues. A short brief period when you first add a log, then it's wood burning off moisture. A long period then check your logs and see if you have a small flame coming off of them. If not adjust your intake so your logs don't lack oxygen and flame up again. The trick with my small offset is just enough wood to keep the flame and keep my temps under control. Usually means I spend lots of time with my cooker to keep nice blue smoke
12-27-2009 06:09 PM
I agree with the above comments from the seasoned veterans here.
I try and preheat my logs on the top of my Klose pit.
When its dark and I see white smoke, I open the doors to the meat chamber, open the door wide open and let the wood get buring very well.
I then close the meat chamber doors and then the firebox.
Cast Iron Chef
12-27-2009 06:48 PM
Thanks everybody. Kind of what I thought. Keep trying.