This is a great thread, but I have problems getting my smoke to the blue color at the beginning of my cook as well as when adding wood when I use my kettle. I start minion method with hickory chunks but when they burn they burn white and I only get blue when I lift the lid and they catch fire. By the time the white smoke clears There is little wood left for smoke. Most of my meat is turning out under smoked, and how can I get a good fire burning without using all of my smoke wood in the first hour or so ? With My uds I dont want to keep adding wood, what should I differently to stop the white smoke and save wood?
UDS..."The be all and end all" of smokers