I don't buy the whole white is bad and blue is good concept. Take for instance, yesterday's contest. There was a down pour of rain through most of the night. Nobody could get a good thin blue smoke because of the weather. I think it has more to do with the wood you're using more than any thing. Being in apple country, stick burners use a lot of apple and other mild wood like maple here. You can run colder and be fine with the right wood. Not to mention, I have noticed that apple put's off a thicker smoke than other woods I use for some reason. But the food tastes fine. No bitterness to it at all. I agree that thin blue is the prime smoke for BBQ in most cases, but not all.
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