The BBQ BRETHREN FORUMS. - View Single Post

ShadowDriver · 03-04-2018, 07:53 PM

I've done exactly the same thing. I'm not sure this'll help, but I typically heat up my splits / wood before I add them.

I've never been able to get the white smoke to not happen, but the faster the new split catches and I get flames, the faster I get back to thin blue.

Airflow, and pre-heated wood are suggestions I'll put on the table.

Hope that provides some options / thoughts to clear up the issue.

Kind regards from Out West,
Shadow / Marc

03-04-2018, 07:53 PM	#2
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	I've done exactly the same thing. I'm not sure this'll help, but I typically heat up my splits / wood before I add them. I've never been able to get the white smoke to not happen, but the faster the new split catches and I get flames, the faster I get back to thin blue. Airflow, and pre-heated wood are suggestions I'll put on the table. Hope that provides some options / thoughts to clear up the issue. Kind regards from Out West, Shadow / Marc __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)