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Unread 11-29-2012, 09:05 AM   #2
JS-TX
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Join Date: 02-17-10
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Thin blue smoke is for real. A clean burning fire is key. I'm not a stickburner but my understanding is that wood should be warmed or preburned before adding to your fire. I'll let the experts handle that one. Fat dripping on coals or a hot surface can also give off white smoke. IMO a little of that is ok but it shouldn't be continuous throughout your cook as it can affect the flavor of your food.
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