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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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12-09-2012, 12:05 AM | #1 |
On the road to being a farker
Join Date: 07-14-12
Location: Kansas City
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White smoke today
Usually my kamado settles in with a nice thin blue smoke but today it was nothing but puffy white smoke the full 6 hours. Not sure why.
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12-09-2012, 06:53 AM | #2 |
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
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Unclean burn rate is most likely the culprit. Using the same fuel as always? Might be wet or moist, which is what causes white smoke in my stuff. Also using too much or wet smoking wood will do the same. Good luck. Steve.
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12-09-2012, 07:09 AM | #3 |
Full Fledged Farker
Join Date: 10-30-11
Location: Lubbock tx
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white smoke
IMHO - Wood just did not catch fire (flame) could be intake problem, green (wet) wood. You know stuff happens occassionally
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12-09-2012, 08:31 AM | #4 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
^ +1 could be wet or an unclean burn as mentioned above. But if you have drippings that are hitting the coals this could also cause the problem. The drippings won't make the food bitter, it will just make smoke and maybe next time fashion a drip pan if there is room. |
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12-09-2012, 09:21 AM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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High humidity and cooler temps will give you that until things warm up. They call that steam or so I'm tole.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-11-2012, 10:19 AM | #6 |
Full Fledged Farker
Join Date: 05-24-11
Location: Westwood, KS
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I'm with Blu, seems like it has to be from high humidity and cold temps. I would think that at some point in the 6 hours the burn would settle in and produce some thin blue if it was a burn problem. I always get white for the first 45 minutes while my smoker is heating up. And I'm always hoping like hell no one is up yet judging me.
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12-11-2012, 01:07 PM | #7 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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HAHA!! Kinda reminds me of my neighbor that always goes out and starts up his grill for burgers like 15 minutes before its time to eat. He owns stock in lighter fluid... Not sayin that you do that, just made me think of that guy... |
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