billm
is Blowin Smoke!
you soaking the wood in water first ? if so then dont....
denverdanchiefsfan
Well-known member
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.
Fatback Joe
Babbling Farker
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.
jestridge
somebody shut me the fark up.
Sometime white smoke is mistakeing with steam expecially when you fisrt start up
D
Dave Russell
Guest
...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.
BBQ Bandit
Babbling Farker
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.
J
JackPerry
Guest
It is nice initiative to make Mamma Santa Clause. That little girl just expressed true feelings so it was classic.
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superlazy
is Blowin Smoke!
You do know this thread is 3yrs old:crazy:
I have to ask. Is creosote the problem on the walls of the UDS?
He may have used the search feature to find an answer and revived an old thread.
oops
Neonnblack
Full Fledged Farker
I go by smell sometimes also. Ill hold my hand in the smoke till it builds up on my hand then give it a nice deep breath. You can tell if its bad or not.
There are no problems with a UDS period. Carry on.
superlazy
is Blowin Smoke!
LOL:biggrin1:
SmokinM
Full Fledged Farker
When you guys say bring it up to temp before putting on your meat...what temp is that? 200 F and up?
