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Old 10-04-2012, 09:54 AM   #13
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

Originally Posted by pull_my_butt View Post
The vent was all the way opened indeed. I guess I should just clean it out. I thought the greasier the better...well. You know how all those good bbq joints don't ever clean their grill, or so I think.
That dirty cooker thing is a myth, not to mention kind of nasty and also a fire hazard - you can burn up a load of food like that if you let it go too far. I don't clean my cooker out with soap and water, but I do wipe it down good. Once in a while I'll hit it with the scour pad side of those yellow sponge thingees. Some guys will get their cookers really hot & get a little water in there to steam off the gunk. Some folks will use "Simple Green" or you can blast it with a weed burner and wipe it down after - whatever you do, the gunk has got to go or you will continue to have the same problem.

Originally Posted by pull_my_butt View Post
A newbie questions but is the smoke supposed to literally have a blueish color to it?
Yup. Thick white smoke is laden with nasty chit. Once a fire is burning cleanly and efficiently, the smoke will be more translucent and blue, sometimes not visible at all. Lake Dogs has a good side by side example photo around here somewhere.

Here is one of many threads on fire management. Fire management is a big deal, IMO more so at this stage than brining or not, spatchcocking or not, etc. If your fire isn't right, it isn't gonna matter what you do in any other part of preparing food.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
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"Relax, it's only BBQ." - Bigmista, 2013
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