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Unread 07-22-2013, 01:50 PM   #1
krshome
On the road to being a farker
 
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Join Date: 05-26-12
Location: Massanutten, VA
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Default 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!!!
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