white to blue and back to white smoke?????
Ok still learning here and have a question for all you pros. I know to cook on blue clean smoke. I will light the smoker and wait for the smoke to turn a clear blue about an hour. Then open it up to place the meat and close the lid. The smoke goes white again and takes a long long time 45-60 minutes to go clear blue again. Is this normal or am I doing something wrong? So far all my big meats turn out good butts and briskets but smaller meats like ribs are overly smokey. I do use less wood for smaller food and more for bigger foods. HELP!!!
UDS with BBQ GURU DigiQ DX2 and a suitcase of beer