Somebody here has a great side-by-side shot of 2 stickburners, one with thin blue smoke and the other with thick white smoke. Too much of the white billowy smoke can lead to an off-taste, kinda bitter and whangy...or so I've heard...a little bit isn't going to ruin anything and it does happen, but I definitely spend a lot of time looking at the smoke that comes out of whatever cooker I'm using to make sure it's relatively clean.
As for temp - you can burn a hot fire to keep the smoke clean, you control the cooking temp by the size of that fire.
***on edit - ^^^that's the pic I was thinking of - thanks!
50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
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