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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-22-2010, 10:57 PM | #16 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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creosote happens to be my fav flavor! haha jk
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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12-23-2010, 01:19 AM | #17 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Actually was embedded in pigroast/lang link...
http://www.bbq-brethren.com/forum/sh...4&postcount=13 Earmarked it for info sharing. |
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12-23-2010, 01:47 AM | #18 | |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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I ONLY burn wood and the Thin Blue comes from wood...............Langs rock
Quote:
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
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12-23-2010, 05:21 AM | #19 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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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?
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- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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12-23-2010, 07:45 AM | #20 | |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
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.
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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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12-23-2010, 07:46 AM | #21 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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you soaking the wood in water first ? if so then dont....
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Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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12-23-2010, 10:53 AM | #22 | |
Is lookin for wood to cook with.
Join Date: 03-11-10
Location: Highlands Ranch Colorado
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Quote:
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12-23-2010, 10:59 AM | #23 | |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Quote:
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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Thanks from:---> |
12-23-2010, 11:08 AM | #24 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Sometime white smoke is mistakeing with steam expecially when you fisrt start up
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12-23-2010, 11:22 AM | #25 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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...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.
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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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12-23-2010, 11:29 AM | #26 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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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.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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Thanks from:---> |
04-27-2013, 12:06 AM | #27 | |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 04-25-13
Location: Indiana
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Quote:
Last edited by JackPerry; 04-27-2013 at 05:44 AM.. |
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Thanks from:---> |
04-27-2013, 12:23 AM | #28 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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You do know this thread is 3yrs old
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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04-27-2013, 12:31 AM | #29 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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I have to ask. Is creosote the problem on the walls of the UDS?
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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04-27-2013, 12:35 AM | #30 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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He may have used the search feature to find an answer and revived an old thread.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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