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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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03-12-2009, 07:43 PM | #1 |
Full Fledged Farker
Join Date: 03-23-08
Location: Albuquerque, NM
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Question About Too Much Smoke
I hear people talk about using too much wood in the UDS and getting too much smoke in the meat. What about you guys that use stick burner smokers. Doesn't that automatically give the meat too much smoke. Just wondering.
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[FONT=Comic Sans MS][B][I]Mick Schmidty[/I][/B][/FONT] They call me "Smiley" :-P UDS 1 Super-Fast [COLOR=blue][B][U]Blue[/U][/B][/COLOR] Thermopen on order |
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03-12-2009, 07:48 PM | #2 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Google Jim Minion Methods...
He has helped me immensly with his research and practice on Q. |
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03-12-2009, 07:49 PM | #3 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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I think that they are taliking about too much as in too thick of smoke you want a Thin Blue coming out of that stack. So when you are combing charcole and wood is alot different then us Stick Burners.
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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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03-12-2009, 08:03 PM | #4 |
is one Smokin' Farker
Join Date: 10-29-08
Location: Columbia, MD
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Agree
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Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer |
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03-12-2009, 08:17 PM | #5 |
Full Fledged Farker
Join Date: 12-28-07
Location: St. Louis, MO
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I have found it tough to get that thin blue smoke coming out of my UDS .
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Dave: Stainless UDS Finally done Chargriller-SFB DCS Gasser |
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03-12-2009, 08:18 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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If your oversmoking in a UDS, your doing something wrong.
I think its more of a case of bad fuel than to much smoke.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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03-12-2009, 08:21 PM | #7 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Once those fats get to rendering and dripping on the coals, your gonna get quite a lot of white smoke......more like a steam, thats normal.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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03-12-2009, 08:59 PM | #8 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Back to the original question as I read it, and it is an interesting one .....
I think that a clean burning stick fire does NOT translate to too much smoke. Remarkably, a brisket spending 12 hours in clean 'stick burning' smoke often has less 'smoke' than one that spent 6 hours (and then 6 in foil) in a vertical coal smoker, to my palette. I have attributed this, as stated above, to the relatively high air fed fire that a stickburner might use, as opposed to the intentionally stifled fire we use in a controlled vertical. I also think it has less to do with coal vs. wood, and more to do with the nature of the fire control. (I guess, in a sense, I am disagreeing with you bull). The above is just my opinion, it is clear I may not know what I am talking about . I am also not dis-crediting verticle coal smokers or the controlled fire methods people use with them. In fact, it's how I generally cook! |
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03-12-2009, 09:10 PM | #9 | |
Full Fledged Farker
Join Date: 03-23-08
Location: Albuquerque, NM
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That makes since.
Thanks everyone. I don't have a problem with too much smoke flavor in the meat. I was just wondering out loud. Quote:
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[FONT=Comic Sans MS][B][I]Mick Schmidty[/I][/B][/FONT] They call me "Smiley" :-P UDS 1 Super-Fast [COLOR=blue][B][U]Blue[/U][/B][/COLOR] Thermopen on order |
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03-12-2009, 09:10 PM | #10 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Huh?????????
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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03-12-2009, 09:18 PM | #11 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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03-12-2009, 09:25 PM | #12 |
Full Fledged Farker
Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
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Gmoney is correct....it's the nature of the fire. The only time I get thick smoke is on initial start up of my offset. Once you have a nice bed of coals (about 45-1hr for me), you're good to go.
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"Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill |
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03-12-2009, 09:36 PM | #13 | |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Quote:
I run a very pure light blue smoke on my offset. I still believe my ribs have too much smoke. I believe the Minion 3-2-1 method have merit, trying to tweak my ribs here. All I know is that I enjoy my ribs more cooked on my little electric Cookshack than I do off my Klose offset. I dont foil ribs on my electric, I do now to reduce the smoke content on my ribs. Thats what this forum is about to pass along different opinions and ideas. |
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03-12-2009, 09:37 PM | #14 | ||
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
The concept behind "The Minion Method" is simple:
One of the advantages this method has over the Standard Method is that there's less of a chance that the cooker will run hotter than you want. This is because it's easier to start with just a few hot coals and bring the cooker up to 225-250°F than it is to start with a red-hot cooker and fight to bring it down to 225-250°F. If there's a controversial aspect of The Minion Method, it's that it contradicts the conventional wisdom that says all charcoal briquettes must be fully lit and covered with gray ash before cooking begins. Everyone knows how bad charcoal briquettes smell while lighting, so some people assume that this smell permeates the meat during cooking, since fuel is lighting continuously over many hours. Interestingly, The Minion Method does not seem to affect the appearance, aroma, or taste of food, and it is used with great success by many winning teams on the barbecue competition circuit. There are some individuals with sensitive palates who claim they taste an off-flavor in food cooked using The Minion Method. If you find yourself in this group, or if you have health concerns about cooking food over charcoal that is not fully lit, use the Standard Method instead, replenishing the cooker with pre-lit coals every 4-6 hours. I only use The Minion Method when cooking at 225-250°F for more than 6 hours, but some people use it for shorter cooking sessions, too. When finished, close all vents to extinguish the fire. When the charcoal is cold, sift out the ashes and save the remaining unburned fuel for next time. Quote:
Huh...???
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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03-12-2009, 09:43 PM | #15 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
G$'s answer can't be any more accurate. Its dead on. its a matter of controlling smoke density on a stickburner. With my stickburners I can go from a heavier white smoke to sweet clear blue in under a minute. When cooking for my wife and daughter, you will never see any smoke coming out of the chimney, just clear heat.... and the food has a wood roasted flavor, with little smoke. When cooking for myself, or a backyard party, I will go a little blue coming out and layer on some heavier smoke. Its all in fire control. This can be done with the vertical charcoal pits, but i have found that this can have an effect on temperature and you will have to factor in some recovery time when laying on layers of smoke in between heat cycles. But sweet blue, or clear heat, or smokey white can be attained with any of the pits once you master its fire control and the pits draft characteristics. IMO, when comparing the vertical cabinets to the stickburners, the SB will give the cleanest smoke and better depth of flavor. (Not taking away from the uprights, I have those also. I use both pits based on what I feel like doing that day) on edit.. Disclaimer..... By verticals, i was thinking WSMs and insulated cabinet smokers. I forgot u were asking about the UDS.. not sure if this holds true for those... i never cooked on one.. Yet.. :)
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