I am curesed to NEVER get TBS

LT72884 · May 17, 2013

I have done EVERYTHING right. I have followed every rule and inspiration and i can never ever get TBS. I have been billowing white smoke on my UDS for 45 minutes now...

temp is 60* and overcast. Slight small wind. no rain

I started with a clean, new bag of fuel.

Poured it into the basket and berried my chunks on the side of the basket about 1 layer deep. in the photo, one chunk is in the middle, but i moved it more to the outside.

Lit 20-25 coals until BRIGHT red and ashed over.

Poured all the lit smack in the center of the unlit charcoal. The edges of the wood were somewhat touching the coals.

It has been at 230* for 30 minutes now with no TBS what so ever.

Opened the lid about half an inch to get some more air since i live at exactly 4505 ft. Temp did not jump at all. stayed at 230 the entire time lid was cracked. thats a good sign. closed lid after 5 minutes and still white smoke..
I am cursed by the smoke demons!!!

LT72884 · May 17, 2013

Here is how i did the charcoal. the photo uploaded last. haha

landarc · May 17, 2013

has it settled down yet, it looks right to me

LT72884 · May 17, 2013

landarc said:
has it settled down yet, it looks right to me

ok, im gonna ask something real dumb. When you say it looks right to me, do you mean the picture of the smoke or the setup?

i am just asking because i am taking hardcore notes right now. hahaha

Smoke is still white. or at least LOOKS white to me. it is overcast so there is no sun to shine on the smoke...

Bludawg · May 17, 2013

Depending on the humidity at 60 deg ambient it might be steam mixed in the smoke. I guarantee if your switch to lump you will have less trouble and better tasting BBQ, briquettes make for a dirty smoldering fire IMO. I just noticed your location too IIRC your about 7000 ft the thinner air is going to have a major effect on the combustion and that is what it giving you most of your problem open up your exhaust to increase the draft since the air is thinner you need more of it.

MadKirk · May 17, 2013

I haven't been around the forums in a while so I don't know if anyone has suggested this, but I never had any luck with charcoal briquettes in my drum. When I switched to lump, everything changed...even the smoke. It could just be my smoker (they're all different), but I was getting frustrated with it in the beginning until I switched.

Again, sorry if someone's already brought that up.

On edit: seems I'm not the only one!

Teleking · May 17, 2013

Lump all the way. Also don't dump hot coals on wood chunks or drop them on top. I allow at least an hour to settle in.

LT72884 · May 17, 2013

Bludawg said:
Depending on the humidity at 60 deg ambient it might be steam mixed in the smoke. I guarantee if your switch to lump you will have less trouble and better tasting BBQ, briquettes make for a dirty smoldering fire IMO.

i wanna make the switch but im limited to lump here. I do have some amazing mesquite lump that burns extremly clean and has no smell at all. the cleanest lump i have ever used. 25$ for 50 lbs. BUT it is MASSIVE sized pieces. 8 inch diameter and 14 inches long is the average. They use it here in our expensive steak houses like flemmings or christophers. It is not best of the west. haha. its made fresh and then packaged.

it could be steam. i opened up the lid and it "looks" blueish to me. im wondering since i have a white lid, if the smoke is picking up the reflection of the white lid? but there is no sun right now and it is 58% humidity right now. haha

ill keep watching though and posting

thanks everyone.

LT72884 · May 17, 2013

Teleking said:
Lump all the way. Also don't dump hot coals on wood chunks or drop them on top. I allow at least an hour to settle in.

yeah i burried them in the coal about a layer deep so that they would preheat. it has been one hour and 10 minutes. hopefully it will end soon. haha

i hope the lump i have works. it is very clean burning and has no smell. its clean. i can also get stubbs all natural briqs.

Teleking · May 17, 2013

I never ever got TBS in my drum with briquettes. Nasty. The new cowboy is pretty good and readily available.

Mark R · May 17, 2013

Are the holes around your lid the exhaust? Not enough, you need a single controllable exhaust point, prolly 1.5" or more. There are formulas out there.
Your thermo looks like a "Turkey fryer" not the most accurate butt it will work!

LT72884 · May 17, 2013

hmm, besides the fuel, let me ask this.

are my wood chunks to big?

Also, with heat spreader (charcoal grate covered with foil 14 inches above fire) the thermo right below cooking grate at center reads 260*

with no heat spreader, the temp is 350*. so i know fire is hot enough to create tbs. wood is well seasoned for like 3 years. it is dry and smells good. I have no idea if it is the briqs cuz i have seen people get tbs with them before. so im not sure what to do. i guess try it out. haha

jeffjenkins1 · May 17, 2013

I get TBS until the grease drips on the fire. White smoke will linger and white steam will dissipate in a 10 - 20 seconds.

I don't get white smoke but I do get white steam a lot.

Jeff

LT72884 · May 17, 2013

Mark R said:
Are the holes around your lid the exhaust? Not enough, you need a single controllable exhaust point, prolly 1.5" or more. There are formulas out there.
Your thermo looks like a "Turkey fryer" not the most accurate butt it will work!

yes those are exhaust. they are half inch diameter and i have 7 or 8 of them.. i have often wondered if i have enough exhaust to create air flow. maybe ill go make them bigger right now since i have no food on there.

charrederhead · May 17, 2013

i wanna make the switch but im limited to lump here.

:doh::doh::doh:

True Value 4.2 miles away in Riverton.

True Value website sells Cowboy for $8.99/20# bag. Buy 4, get $5 off your order. Free ship to store.

:eusa_clap

charrederhead · May 17, 2013

Yeah, more exhaust!

Mark R · May 17, 2013

LT72884 said:
yes those are exhaust. they are half inch diameter and i have 7 or 8 of them.. i have often wondered if i have enough exhaust to create air flow. maybe ill go make them bigger right now since i have no food on there.

from what I know...you need a single controllable exhaust point. What is your air intake control like?

LT72884 · May 17, 2013

OMG i finally got TBS. took an hour to an hour and a half. However, by the time TBS happened, the wood chunks were almost burned up. Is that normal? does TBS only happen when the wood is almost completly burned up?

flyingbassman5 · May 17, 2013

You need to let the drum settle in longer. You don't mention how long you wait for the drum to reach temp. I have to let mine "warm up" for about an hour before I can put food on. After about 45 minutes is when it starts rolling thin blue.

And I use Stubbs briquettes and have had no problems whatsoever. Don't believe the briquette naysayers.

Carbon · May 17, 2013

Also note that TBS is more noticeable against a very dark background. Otherwise they may look like white smoke.

I am curesed to NEVER get TBS

Babbling Farker

Babbling Farker

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

Knows what a fatty is.

is Blowin Smoke!

Babbling Farker

Babbling Farker

is Blowin Smoke!

Knows what a fatty is.

Babbling Farker

Babbling Farker

Babbling Farker

Babbling Farker

Babbling Farker

Knows what a fatty is.

Babbling Farker

is one Smokin' Farker

is Blowin Smoke!

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