The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 12-22-2010, 10:57 PM   #16
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jasonalan724 View Post
the sweet blue is what you want, unless you want your meat tasting like creosote
creosote happens to be my fav flavor! haha jk
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Unread 12-23-2010, 01:19 AM   #17
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
Why don't I remember posting that?
Actually was embedded in pigroast/lang link...
http://www.bbq-brethren.com/forum/sh...4&postcount=13

Earmarked it for info sharing.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 12-23-2010, 01:47 AM   #18
The Pigman
is One Chatty Farker
 
The Pigman's Avatar
 
Join Date: 04-10-07
Location: Cincinnati Ohio
Downloads: 0
Uploads: 0
Default

I ONLY burn wood and the Thin Blue comes from wood...............Langs rock




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.
__________________
Smokin Blues BBQ
The Pigman (Roger) Pitmaster
KCBS CBJ #30390

Operation BBQ Relief Founding Member
Lang 84 Custom Longneck with Warmer
Char-Griller Pro w/ SFB and Mods
Mobil Food Lic. With State of Ohio
The Pigman is offline   Reply With Quote


Unread 12-23-2010, 05:21 AM   #19
NRA4Life
is One Chatty Farker

 
NRA4Life's Avatar
 
Join Date: 07-07-09
Location: Newark, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by rub it smoke it bbq View Post
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?
Is your wood dry? Do you have enough draft? Were the pieces of wood not split down small enough? Did a squirrel build a nest in the smoke stack?
__________________
- Kevin
Team: Smitty's Real Pit BBQ
KCBS CBJ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
2 Custom Built Reverse Flow Stickburners
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
NRA4Life is offline   Reply With Quote


Unread 12-23-2010, 07:45 AM   #20
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

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.
Huh?

I'd like to read what was discussed on that thread. It's my experience that when charcoal is burning cleanly, it's not "blue". It's practically INVISIBLE. Start smoldering wood chunks on the charcoal bed, and the smoke's not invisible, nor light blue, at least for a while.

Regarding stickburning, as long as I keep the vent open and add just one or two small pre-heated seasoned splits at a time, I keep sweet blue smoke most of the time. I keep an eye on the smoke, and when it's nearly gone, I know it's time to add wood. All I could do was minimize the white smoke when I used the vent to keep temps low-n-slow. Now, I tend the fire (lump to supplement temp and/or the coal bed) , not the vent, and leave it open most of the time. If I had a better offset and more time to kill, my wsm might get a little moldy.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 12-23-2010, 07:46 AM   #21
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by rub it smoke it bbq View Post
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?
you soaking the wood in water first ? if so then dont....
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 12-23-2010, 10:53 AM   #22
denverdanchiefsfan
Is lookin for wood to cook with.
 
Join Date: 03-11-10
Location: Highlands Ranch Colorado
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Norcoredneck View Post
Actually was embedded in pigroast/lang link...
http://www.bbq-brethren.com/forum/sh...4&postcount=13

Earmarked it for info sharing.
Off topic, but the smoker in the video - wouldn't you want the smokestack on the opposite end from the firebox? Every smoker I have ever used has the smokestack as far away from the firebox as possible to draw the smoke through the entire smoke chamber.
denverdanchiefsfan is offline   Reply With Quote


Unread 12-23-2010, 10:59 AM   #23
Fatback Joe
is Blowin Smoke!

 
Fatback Joe's Avatar
 
Join Date: 01-07-08
Location: Memphis, TN
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by denverdanchiefsfan View Post
Off topic, but the smoker in the video - wouldn't you want the smokestack on the opposite end from the firebox? Every smoker I have ever used has the smokestack as far away from the firebox as possible to draw the smoke through the entire smoke chamber.
It is reverse flow......the smoke/heat travels under a plate along the bottom side of the cook chamber and then back above it across the chamber and out.
__________________
FBJ

WSM
Medium Spicewine
Stumps GF223
KCBS, NEBS Member
Fatback Joe is offline   Reply With Quote


Thanks from:--->
Unread 12-23-2010, 11:08 AM   #24
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

Sometime white smoke is mistakeing with steam expecially when you fisrt start up
jestridge is offline   Reply With Quote


Unread 12-23-2010, 11:22 AM   #25
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jestridge View Post
Sometime white smoke is mistakeing with steam expecially when you fisrt start up
...especially in my wsm when using the water pan. I just do what I do, and if worried about the smoke, I'd go by the smell more than by what it looks like.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 12-23-2010, 11:29 AM   #26
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Quick check... load up a chimney of the wood in question and let it get fully consumed in flame (in the chimney)... if its still pumping thick white smoke outside your smoker... bingo.
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 12:06 AM   #27
JackPerry
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 04-25-13
Location: Indiana
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by LT72884 View Post
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
discount 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!!
It is nice initiative to make Mamma Santa Clause. That little girl just expressed true feelings so it was classic.

Last edited by JackPerry; 04-27-2013 at 05:44 AM..
JackPerry is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 12:23 AM   #28
superlazy
is One Chatty Farker

 
superlazy's Avatar
 
Join Date: 04-16-12
Location: Trevor,wi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JackPerry View Post
It is nice initiative to make Mamma Santa Clause. That little girl just expressed true feelings so it was classic.
You do know this thread is 3yrs old
__________________
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro
superlazy is offline   Reply With Quote


Unread 04-27-2013, 12:31 AM   #29
Toast
Quintessential Chatty Farker

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by jasonalan724 View Post
the sweet blue is what you want, unless you want your meat tasting like creosote
I have to ask. Is creosote the problem on the walls of the UDS?
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.

Toast is offline   Reply With Quote


Unread 04-27-2013, 12:35 AM   #30
Toast
Quintessential Chatty Farker

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by superlazy View Post
You do know this thread is 3yrs old
He may have used the search feature to find an answer and revived an old thread.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.

Toast is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold smoke/white smoke/blue smoke? Mo-Dave Q-talk 5 06-26-2011 11:10 AM
Blue Smoke vs. White Smoke (Pron?) Dave S Q-talk 23 04-16-2011 12:08 AM
Blue Smoke White Smoke Ofset Smoke Cast Iron Chef Q-talk 6 12-27-2009 06:48 PM
White smoke Blue smoke ZILLA Q-talk 48 11-02-2009 07:39 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:20 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts