Waitin' for the white to turn blue

energyzer · 04-30-2011, 11:05 AM

Sometimes it takes for ever. Like waiting for water to boil!

Callahan-que · 04-30-2011, 11:26 AM

I find adjusting the air flow works pretty quickly.

Will32Rod · 04-30-2011, 11:29 AM

When it's white it ain't right, when it's blue it's time to "Q".

Mister Bob · 04-30-2011, 11:40 AM

T&A is the answer again! Time and Air in this case!

energyzer · 04-30-2011, 12:17 PM

Quote:

Originally Posted by J'ville Grill

I find adjusting the air flow works pretty quickly.

more air flow? Won't that just make it hotter? It seems that it has taken an exceptionally long time today.

energyzer · 04-30-2011, 12:21 PM

Seems like it was clearing up, so I put my pork shoulder on, then it turned back white again. Right now I'm running 257* White smoke. Any quick fixes? Should I pull the meat back off?

bmanMA · 04-30-2011, 12:30 PM

no, just go with it. stop farking with it and dial it down.

gtr · 04-30-2011, 01:17 PM

Are you preheating your wood?

Q-Dat · 04-30-2011, 01:23 PM

Now you have me curious. I'm wondering if not waiting for blue is the cause of my ribs turning too dark in comps.

energyzer · 04-30-2011, 01:39 PM

Quote:

Originally Posted by gtr

Are you preheating your wood?

No, I've never preheated the wood. Does that throw it off? I should note, I'm using a UDS.

Speaking of wood, I'm using fresh cut (last fall) wood in stead of store bought wood. This seems like it has a much fruitier smell. Has anyone else noticed that?

colonel00 · 04-30-2011, 01:45 PM

Assuming you are cooking on your UDS then you are fine. I have found that I always get spells of white smoke at times. Usually is because the lid was removed for whatever reason. This allows the charcoal to breathe and flare up. Once the lid is replace some of the coals are choked out producing white smoke. This will clear with time and eventually you will have blue or no smoke at all. Keep in mind though that once that shoulder starts to render fat and it drips onto the coals, you will get white smoke/steam but this is one of the "desired" effects of the UDS.

energyzer · 04-30-2011, 02:09 PM

Pork went on at 10:40am CT. Drum is humming along 231-233* steady as a rock. Pork is at 99*. Any guesses on when it will be done?

energyzer · 04-30-2011, 02:16 PM

should mention, it is a 6.8lb pork Shoulder-Butt roast

colonel00 · 04-30-2011, 02:17 PM

Its a whole shoulder? Probably gonna be a while. You might as well just go out and buy a case of your favorite beverage, drink yourself silly, pass out and then wake up tomorrow. It should be done then. How much did it weigh? Actually, I am more surprised that you are at 99* in only 2.5 hours at that temp.

Edit: You snuck in the answer as I was typing this. That size isn't that bad. If you are short on time you can foil around 160* to get it done.

Meat Burner · 04-30-2011, 03:44 PM

My quess would be about 8:41 pm.

04-30-2011, 11:05 AM	#1
energyzer is one Smokin' Farker Join Date: 08-23-10 Location: Nebraska	Waitin' for the white to turn blue Sometimes it takes for ever. Like waiting for water to boil! __________________ Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE

04-30-2011, 11:26 AM	#2
Callahan-que Babbling Farker Join Date: 11-18-10 Location: Callahan Fl Name/Nickname : Rick	I find adjusting the air flow works pretty quickly. __________________ Rick

04-30-2011, 11:40 AM	#4
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	T&A is the answer again! Time and Air in this case! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

04-30-2011, 12:21 PM	#6
energyzer is one Smokin' Farker Join Date: 08-23-10 Location: Nebraska	Seems like it was clearing up, so I put my pork shoulder on, then it turned back white again. Right now I'm running 257* White smoke. Any quick fixes? Should I pull the meat back off? __________________ Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE

04-30-2011, 12:30 PM	#7
bmanMA is one Smokin' Farker Join Date: 03-02-10 Location: Lunenburg, MA	no, just go with it. stop farking with it and dial it down. __________________ Pork Butt and Chicken Legs (semi-retired)

04-30-2011, 11:29 AM	#3
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas	When it's white it ain't right, when it's blue it's time to "Q".

04-30-2011, 01:17 PM	#8
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Are you preheating your wood? __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

04-30-2011, 01:23 PM	#9
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	Now you have me curious. I'm wondering if not waiting for blue is the cause of my ribs turning too dark in comps.

04-30-2011, 01:45 PM	#11
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Assuming you are cooking on your UDS then you are fine. I have found that I always get spells of white smoke at times. Usually is because the lid was removed for whatever reason. This allows the charcoal to breathe and flare up. Once the lid is replace some of the coals are choked out producing white smoke. This will clear with time and eventually you will have blue or no smoke at all. Keep in mind though that once that shoulder starts to render fat and it drips onto the coals, you will get white smoke/steam but this is one of the "desired" effects of the UDS. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

04-30-2011, 02:09 PM	#12
energyzer is one Smokin' Farker Join Date: 08-23-10 Location: Nebraska	Pork went on at 10:40am CT. Drum is humming along 231-233* steady as a rock. Pork is at 99*. Any guesses on when it will be done? __________________ Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE

04-30-2011, 02:16 PM	#13
energyzer is one Smokin' Farker Join Date: 08-23-10 Location: Nebraska	should mention, it is a 6.8lb pork Shoulder-Butt roast __________________ Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE

04-30-2011, 02:17 PM	#14
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Its a whole shoulder? Probably gonna be a while. You might as well just go out and buy a case of your favorite beverage, drink yourself silly, pass out and then wake up tomorrow. It should be done then. How much did it weigh? Actually, I am more surprised that you are at 99* in only 2.5 hours at that temp. Edit: You snuck in the answer as I was typing this. That size isn't that bad. If you are short on time you can foil around 160* to get it done. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

04-30-2011, 03:44 PM	#15
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	My quess would be about 8:41 pm. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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