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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-22-2010, 01:04 PM   #1
rub it smoke it bbq
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Default How do i get rid of white smoke?

I HAVE BEEN DOING Q FOR ABOUT 5 YRS NOW AND I LEARNED ABOUT THE SMOKE DEAL WHEN I STARTED WELL NOW IN MY COOKER THAT I BUILT IT IS COUGHING WHITE SMOKE IS IT MY WOOD HOW IM BURNING IT IVE NEVER HAD A PROBLEM UNTIL THESE LAST COUPLE COOKS?
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Unread 12-22-2010, 01:06 PM   #2
bigabyte
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Perhaps you are burning too much wood and need a smaller fire with more air to make that smaller fire burn hotter?
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Unread 12-22-2010, 01:08 PM   #3
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Homemade pit leads me to believe your problem may be related to poor draft. White smoke can be caused by oxygen starvation. In otherwords, your pit design may be choking your fire.
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Unread 12-22-2010, 01:17 PM   #4
rub it smoke it bbq
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Well i have cooked on the smoker for 3 1/2 yrs now and never had a problem with fire it just started recently!
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Unread 12-22-2010, 01:19 PM   #5
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Quote:
Originally Posted by rub it smoke it bbq View Post
Well i have cooked on the smoker for 3 1/2 yrs now and never had a problem with fire it just started recently!
Always using the same wood, or have you acquired some from a different source lately.
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Unread 12-22-2010, 01:22 PM   #6
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Quote:
Originally Posted by rub it smoke it bbq View Post
Well i have cooked on the smoker for 3 1/2 yrs now and never had a problem with fire it just started recently!
Assuming the smoker is unchanged that shouldn't be the problem then. I'd look at your wood then...that is probably the only remaining suspect. Old wood....rotten wood...wood with a high moisture content...the can all lead to white smoke.
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Unread 12-22-2010, 01:27 PM   #7
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I read somwehere on another thread that "white" smoke is common when burning wood vs. blue smoke when burning charcoal. As long as the wood smoke isn't too thick and heavy which would be an indicator of some of the conditions mentioned above. I have a stick burner and have learned how to keep the smoke "white and light" during the cooks.
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Unread 12-22-2010, 01:30 PM   #8
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I was thinking it was my wood also thx for all the help i did get different wood about 3 months ago!!!! Thats the only thing it could be
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Unread 12-22-2010, 01:44 PM   #9
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Preheating my splits on the firebox is a nice trick i learned on here, it gets them closer to their combustion temp and dries them out for quicker and more complete ignition when they are introduced to the coals. This is especially useful if they have gotten rained on, if its cold out... etc.

+1 for the small, healthy fire too. I have started using the smallest fire that will sustain the temp and refueling often.. Its a lot more work than just piling a bunch on there, but the results of the sweet blue smoke have been well worth it. Good luck figuring out your problem!
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Unread 12-22-2010, 02:19 PM   #10
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Yep, need more air to burn that wood. Even with older wood, a little more air flow will get that thin blue smoke we all love so much!!!
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Unread 12-22-2010, 06:10 PM   #11
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Watch this video closely. RonL posted it a couple of days ago and I earmarked it because it is so true.
http://www.youtube.com/watch?v=GaWwc...layer_embedded#!
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Unread 12-22-2010, 06:20 PM   #12
rub it smoke it bbq
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imperfectutopia- thought i was the only one who put there wood on the box and added wood alot i just got comfortable with my results and always have awsome turnouts!!!!
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Unread 12-22-2010, 06:38 PM   #13
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Quote:
Originally Posted by Norcoredneck View Post
Watch this video closely. RonL posted it a couple of days ago and I earmarked it because it is so true.
http://www.youtube.com/watch?v=GaWwc...layer_embedded#!
Why don't I remember posting that?
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Unread 12-22-2010, 07:55 PM   #14
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Quote:
Originally Posted by 4dueces View Post
I read somwehere on another thread that "white" smoke is common when burning wood vs. blue smoke when burning charcoal. As long as the wood smoke isn't too thick and heavy which would be an indicator of some of the conditions mentioned above. I have a stick burner and have learned how to keep the smoke "white and light" during the cooks.
really, so whats up with the fuss for TBS. (thin blue smoke)

BTW, you avatar makes me laugh. i was in a store today and a little 7 year old girl was with her mom and they walked past the lingerie section and the little girl stopped and stared at the "santa" nighty set. She said " Mommy, can women be santa clause to"

yeah, it was classic. And Mamma was cute to..... Penalty box here i come!!
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Unread 12-22-2010, 10:39 PM   #15
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the sweet blue is what you want, unless you want your meat tasting like creosote
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