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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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06-05-2013, 07:16 PM | #1 |
On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR
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How do guys with these big wood-eating smokers get the "blue smoke"?
At a comp recently, I took more notice to the type of smoke coming out of people's chimineys. I also took note of the type of fuel lots of folks were using.
It seems like most of the big reverse flow trailers were just stoking their fireboxes with wood logs.... and lighting them with weed burners at that... I saw very few charcoal bags around the big smokers. I was under the impression that just burning wood like this would lead to creosote-coated meat. (Caveat: I don't know how well any of these teams did... But I know my UDS got us a call in one category with the sweet blue smoke :) ) Anyways, am I missing something? Is the "sweet blue" just a Brethren thing? Or do these fools just not know any better? I mean I saw $5-15K rigs pumping out plumes of the white smoke... Maybe I'm the fool for even asking the question... there's a village missing an idiot somewhere.
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UDS, 1995 Weber Redhead, 18.5" Weber crapper. Cool 5yr old. |
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06-05-2013, 07:34 PM | #2 |
Full Fledged Farker
Join Date: 03-19-12
Location: waxhaw,nc
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I use a RF smoker and use all hickory wood without the bark . I get thin blue smoke which is a real thing . Were it looks as if there is no smoke coming out of the stack. I actually get a better sweeter flavor with the RF than my WSM . For the guys have white smoke pumping out of there rig . Sounds to me they have not mastered there rig .
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2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow |
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06-05-2013, 07:35 PM | #3 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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I get "sweet blue" on my Klose offset using sticks. I dump a chimney of lump in the firebox to get it started, but then nothing but logs after that. I just have to manage my fire properly.
David The Swine Spectator
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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06-05-2013, 07:37 PM | #4 |
Found some matches.
Join Date: 06-22-12
Location: Ottawa, KS
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I ensure that the fire is burning nice and hot. I normally start off with one load of lump and then add a few logs. After that, I add wood as needed - usually a log or two per hour. As long as the fie is burning hot the smoke will be fresh. I find that adding chunks to charcoal causes more undesirable smoke than burning logs, as the chunks have a tendency to smolder rather than burn clean.
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Equipment - Poor Man's Jambo aka Jumbo, Weber Kettle, Weber Smokey Joe, XPS Gasser |
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06-05-2013, 07:38 PM | #5 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Thin Blue Smoke is the result of a thorough combustion of fuel and plenty of airflow.
[Whether its charcoal, lump, wood splits, or pellets... a clean combustion is imperative.]
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 06-05-2013 at 08:37 PM.. |
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06-05-2013, 07:55 PM | #6 | |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Quote:
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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06-05-2013, 07:59 PM | #7 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Maquoketa, IA
Name/Nickname : Ron
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I agree with all above. Establish a good coal bed, then let her roll adding a stick or two an hour.
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Ron <XXX>< Weber 18,22,26 Weber Summit Gasser MAK 2 Star General |
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06-05-2013, 08:12 PM | #8 |
Is lookin for wood to cook with.
Join Date: 06-04-13
Location: Arlington, TX
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Combustion is the key, when my RF is running I hardly see any smoke other then thin blue. When I do see more then normal I usually need to add another stick of Pecan. And nothing but Pecan....
Last edited by scubaquen; 06-05-2013 at 08:14 PM.. Reason: left it out |
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06-05-2013, 08:12 PM | #9 |
is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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Ditto. My best results come from overloading the first box of sticks to create a nice thick bed of coals. If I take the time to get a solid start, the rest tends to go easy - thin and blue. Rush the start, not so much.
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Primo Kamado | Pitmaker Safe | Pitmaker Mobile | Klose Mobile "On Fire" limited edition Thermapen |
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06-05-2013, 08:19 PM | #10 |
Full Fledged Farker
Join Date: 03-30-13
Location: Lake City, FL
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Same as above but usually takes 45 min to an hour before Black Betty starts singing thin blue and thats when the food goes on.
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48" Brinkman off-set, Model A1 RF trailer, Bradley Smoker Luck= preparation + hard work |
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06-05-2013, 08:34 PM | #11 |
Full Fledged Farker
Join Date: 07-02-10
Location: Sellersville, PA
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Plenty of air with a hot fire is key. Sometimes you can run some nasty white stuff when getting started if your in a rush...but when I get the the Lang going its nothing but sweet blue. Anything less than that is on the operator.
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Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS / |
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06-05-2013, 08:35 PM | #12 |
On the road to being a farker
Join Date: 09-09-12
Location: Renton, Washington
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I don't know much about it, but my neighbor gets perfect blue on his monster rig and he was telling me that the difference between nasty smoke and thin blue on his is making sure the splits are put in there with enough space around them to get lots of air flow all around them. He really did seem to space his wood out and I could see a difference when he stacked it up and clumped it up to show me.
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Brick Red Weber Performer UDS 22.5 Kettle Weber One Touch Silver Frankenweber! |
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06-05-2013, 08:43 PM | #13 |
Full Fledged Farker
Join Date: 04-12-12
Location: Westminster, MD
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I start with a chimney of lump. And about 5 chuncks. Let the chunks burn a bit and throw on my meat. Adding about 5 chunks spread out over the coals every 45min or so. I don't have to much acccess to splits but chunks work fine for me.
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[U]Doug-E-Q[/U] OK Joe Longhorn Weber "Sam Adams" Kettle Weber Smokey Joe Maverik ET732 |
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06-05-2013, 08:48 PM | #14 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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good thread.
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Out. Again. |
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06-05-2013, 08:59 PM | #15 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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It aint myth it's fire proper management You don't need a high dollar pit either. well seasoned oak
and a Tx matchstick.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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