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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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#1 |
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Knows what a fatty is.
Join Date: 09-01-12
Location: Taylorsville, NC
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Hey guys,
I hate to sound like such a retard but I guess if I can't ask this here, then I can't ask it anywhere....since we're all into smoking meats. If it is HOT coals that produce the thinner, blue smoke....when using the minion method, some of your coals (the bottom ones) will not be as hot as the the ones that have already been burning, which is of course, on top. I'm smoking two butts right now in the cold and light NC snow and I am putting the hot coals on top of the un-lit coals and each time as the new coals get lit, they will not be as hot as the previously lit ones and therefore, it produces that cloudy smoke. Is this accepted for the minion method or am I doing something wrong here? Cheers.
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Cheers! |
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#3 |
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Babbling Farker
![]() ![]() Join Date: 04-03-10
Location: Cypress TX
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You are correct sir. Either way it is fine.
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J Crunch |
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#4 |
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Full Fledged Farker
Join Date: 09-24-12
Location: Sauk City, WI
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somebody correct me if I'm wrong, but I think it works because the unlit coals are nice and hot by the time they ignite, as opposed to throwing cold, unlit coals on the fire.
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Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTS (AD) |
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#6 |
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is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Ideally, sure, thin blue smoke is desirable...I guess. I've turned out plenty of good Q after experiencing the dreaded white puffy smoke though. If you cook the entire time with it rolling the white stuff you might ruin the meat, but honestly it would take a real dum dum to do that. Not to mention you would have to have your fire choked off so much you wouldn't keep temp. If you throw a couple pieces of charcoal or wood on and it smokes white, its no big deal.
With the minion method, the idea as stated in the post above, is correct to my knowledge. The charcoal is "pre heated" for combustion so when the lit coals reach it they give off very little to no noticable "white smoke". So long as you keep a good burning fire that keeps a good steady temp and has good air flow, you've got no worries. Hakuna Matata!
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18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS |
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#7 | |
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is One Chatty Farker
![]() ![]() Join Date: 07-07-09
Location: Newark, OH
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Quote:
http://www.assessmentpsychology.com/...ifications.htm
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- Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer |
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#8 |
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is One Chatty Farker
![]() ![]() Join Date: 06-29-11
Location: Greeneville TN
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Like the Dawg said KISS
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#9 |
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Full Fledged Farker
![]() ![]() Join Date: 10-20-11
Location: Omaha
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And after that bottle is empty, pop another.
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit |
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#10 |
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somebody shut me the fark up.
![]() ![]() Join Date: 04-02-07
Location: Warren, Vermont
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Here is my take on it. The smoke from the coals below passes through the hot fire/ coals above and reburns which then produces thin blue smoke.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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