עָטִין
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 06-24-2013, 05:08 PM   #16
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

Being down wind from someone who runs 14 hours of bad smoke is just a bad day, all the way around. Been there, done that, it sucks. And you wonder, how can they think it is going to work out in the end.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 06-24-2013, 06:07 PM   #17
rcbaughn
Full Fledged Farker
 
rcbaughn's Avatar
 
Join Date: 09-27-12
Location: Birmingham, AL
Downloads: 0
Uploads: 0
Default

I usually don't worry about white smoke when I am cooking burgers or something on the grill. I just throw a ton of chips on the lump charcoal and let it smoke. That doesn't have enough time to make an acrid taste on the meat does it? I like the way my burgers taste usually as long as they aren't overcooked, which I tend to do from time to time sadly.
__________________
Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.
rcbaughn is offline   Reply With Quote


Unread 06-24-2013, 06:26 PM   #18
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

Sorry, but don't blame the hickory, it's the cook. Matchlight, really! I use kiln dried hickory EXCLUSIVELY in my RF offset stickburner and don't have issues with too much smoke, even on long cooks. Maybe I just can't appreciate the challenges of cooking on a charcoal cooker that uses wood chunks for smoke or maybe I just pay attention to managing my fires, paying attention to the product and checking temps like most folks. If you run a hot clean fire and use quality wood it is not hard to get good results.
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is online now   Reply With Quote


Thanks from: --->
Unread 06-24-2013, 06:29 PM   #19
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Being down wind from someone who runs 14 hours of bad smoke is just a bad day, all the way around. Been there, done that, it sucks. And you wonder, how can they think it is going to work out in the end.
They dont. They make ribs 2 times, both times they were drunk off their ***es, and the 2nd time some drunken doofus had the idea *Hey, we should compete*. Funnier still are those guys who then enter an MBN competition. Last two times I competed in MBN, each time there was 1 new team competing only in ribs who had 4 (yes, count 'em, 4) racks of ribs to cook... Yeah, that'll get 'em the first blind turn-in... Oooops, need 3 more for for the on-site judges, and then hope to hades you did well enough to make finals, so they're going to come see you again with 4 more judges... Yeah, 4 racks will do all that for you. It was fairly funny.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Unread 06-24-2013, 06:37 PM   #20
Higgledy
Knows what a fatty is.
 
Higgledy's Avatar
 
Join Date: 04-29-13
Location: Frederick, MD
Downloads: 0
Uploads: 0
Default

Well, what causes white smoke? I was using a mix of lump and regular, Kingsford in a snake pattern with a couple of hickory chunks dispersed in the first half of the circle. The hickory chunks are Weber brand.
Higgledy is offline   Reply With Quote


Unread 06-24-2013, 06:42 PM   #21
Teamfour
is Blowin Smoke!

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dwfisk View Post
Sorry, but don't blame the hickory, it's the cook. Matchlight, really! I use kiln dried hickory EXCLUSIVELY in my RF offset stickburner and don't have issues with too much smoke, even on long cooks. Maybe I just can't appreciate the challenges of cooking on a charcoal cooker that uses wood chunks for smoke or maybe I just pay attention to managing my fires, paying attention to the product and checking temps like most folks. If you run a hot clean fire and use quality wood it is not hard to get good results.
I use hickory and oak in my stickburner. I just don't dump a whole bag of chunks on the coals at one time. You are right that the key is a clean burning fire.
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is online now   Reply With Quote


Unread 06-24-2013, 06:52 PM   #22
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Higgledy View Post
Well, what causes white smoke? I was using a mix of lump and regular, Kingsford in a snake pattern with a couple of hickory chunks dispersed in the first half of the circle. The hickory chunks are Weber brand.
IMO, thick white nasty smoke is from poor/incomplete combustion, usually because the fire is being starved for air, but using green or wet (soaked) wood can also be a significant contributor. Speaking from the perspective of a stickburner, you can't avoid some white smoke when adding fuel, but if you are running a hot fire there really is no reason for more than 5-10 minutes of that followed by 1-2 hours of clean, thin blue. Somebody that uses a charcoal cooker needs to weigh in, but if it's belching thick white nasty stuff for more than a few minutes, then the fire needs more air. Oh, yea, if you cram your firebox full of fuel then you are never going to get a clean burn. When I say adding fuel I mean 1-2 splits on a hot coal bed.
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is online now   Reply With Quote


Thanks from:--->
Unread 06-24-2013, 08:40 PM   #23
Higgledy
Knows what a fatty is.
 
Higgledy's Avatar
 
Join Date: 04-29-13
Location: Frederick, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dwfisk View Post
IMO, thick white nasty smoke is from poor/incomplete combustion, usually because the fire is being starved for air, but using green or wet (soaked) wood can also be a significant contributor. Speaking from the perspective of a stickburner, you can't avoid some white smoke when adding fuel, but if you are running a hot fire there really is no reason for more than 5-10 minutes of that followed by 1-2 hours of clean, thin blue. Somebody that uses a charcoal cooker needs to weigh in, but if it's belching thick white nasty stuff for more than a few minutes, then the fire needs more air. Oh, yea, if you cram your firebox full of fuel then you are never going to get a clean burn. When I say adding fuel I mean 1-2 splits on a hot coal bed.
Ok. From this description, I think I'm doing it right. I only saw the white smoke when I opened the lid or moved around the wood
Higgledy is offline   Reply With Quote


Reply

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 11:50 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.