Blardov
Well-known member
Hi all! I'm very new to BBQ so I am still learning learning the lingo on top of learning how to smoke. Anyway...Smoking cheese this weekend and trying a practice run on my WSM. I'm wondering about the smoke. I placed in a coffee can...4 unlit, 3 lit and 1 half fist size chuck of grape wood. The smoke seems very thick (white) meaning not thin blue like when smoking meat. Temp after an hour is steady at 73 degrees.
Given the smoke, does this mean it is not a clean fire and is it because the temp is so low? I know for cold smoking I need to be under 80 but I am curious to know if I am running a bad cook or not.
Any thoughts/suggestions are appreciated.
Given the smoke, does this mean it is not a clean fire and is it because the temp is so low? I know for cold smoking I need to be under 80 but I am curious to know if I am running a bad cook or not.
Any thoughts/suggestions are appreciated.