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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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Old 12-22-2010, 10:57 PM   #16
LT72884
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Quote:
Originally Posted by jasonalan724 View Post
the sweet blue is what you want, unless you want your meat tasting like creosote
creosote happens to be my fav flavor! haha jk
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Old 12-23-2010, 01:19 AM   #17
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Quote:
Originally Posted by Ron_L View Post
Why don't I remember posting that?
Actually was embedded in pigroast/lang link...
http://www.bbq-brethren.com/forum/sh...4&postcount=13

Earmarked it for info sharing.
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Old 12-23-2010, 01:47 AM   #18
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I ONLY burn wood and the Thin Blue comes from wood...............Langs rock




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Originally Posted by 4dueces View Post
I read somwehere on another thread that "white" smoke is common when burning wood vs. blue smoke when burning charcoal. As long as the wood smoke isn't too thick and heavy which would be an indicator of some of the conditions mentioned above. I have a stick burner and have learned how to keep the smoke "white and light" during the cooks.
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Old 12-23-2010, 05:21 AM   #19
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Originally Posted by rub it smoke it bbq View Post
I HAVE BEEN DOING Q FOR ABOUT 5 YRS NOW AND I LEARNED ABOUT THE SMOKE DEAL WHEN I STARTED WELL NOW IN MY COOKER THAT I BUILT IT IS COUGHING WHITE SMOKE IS IT MY WOOD HOW IM BURNING IT IVE NEVER HAD A PROBLEM UNTIL THESE LAST COUPLE COOKS?
Is your wood dry? Do you have enough draft? Were the pieces of wood not split down small enough? Did a squirrel build a nest in the smoke stack?
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Old 12-23-2010, 07:45 AM   #20
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Quote:
Originally Posted by 4dueces View Post
I read somwehere on another thread that "white" smoke is common when burning wood vs. blue smoke when burning charcoal. As long as the wood smoke isn't too thick and heavy which would be an indicator of some of the conditions mentioned above. I have a stick burner and have learned how to keep the smoke "white and light" during the cooks.
Huh?

I'd like to read what was discussed on that thread. It's my experience that when charcoal is burning cleanly, it's not "blue". It's practically INVISIBLE. Start smoldering wood chunks on the charcoal bed, and the smoke's not invisible, nor light blue, at least for a while.

Regarding stickburning, as long as I keep the vent open and add just one or two small pre-heated seasoned splits at a time, I keep sweet blue smoke most of the time. I keep an eye on the smoke, and when it's nearly gone, I know it's time to add wood. All I could do was minimize the white smoke when I used the vent to keep temps low-n-slow. Now, I tend the fire (lump to supplement temp and/or the coal bed) , not the vent, and leave it open most of the time. If I had a better offset and more time to kill, my wsm might get a little moldy.
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Old 12-23-2010, 07:46 AM   #21
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Quote:
Originally Posted by rub it smoke it bbq View Post
I HAVE BEEN DOING Q FOR ABOUT 5 YRS NOW AND I LEARNED ABOUT THE SMOKE DEAL WHEN I STARTED WELL NOW IN MY COOKER THAT I BUILT IT IS COUGHING WHITE SMOKE IS IT MY WOOD HOW IM BURNING IT IVE NEVER HAD A PROBLEM UNTIL THESE LAST COUPLE COOKS?
you soaking the wood in water first ? if so then dont....
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Old 12-23-2010, 10:53 AM   #22
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Quote:
Originally Posted by Norcoredneck View Post
Actually was embedded in pigroast/lang link...
http://www.bbq-brethren.com/forum/sh...4&postcount=13

Earmarked it for info sharing.
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.
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Old 12-23-2010, 10:59 AM   #23
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Quote:
Originally Posted by denverdanchiefsfan View Post
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.
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.
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Old 12-23-2010, 11:08 AM   #24
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Sometime white smoke is mistakeing with steam expecially when you fisrt start up
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Old 12-23-2010, 11:22 AM   #25
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Quote:
Originally Posted by jestridge View Post
Sometime white smoke is mistakeing with steam expecially when you fisrt start up
...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.
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Old 12-23-2010, 11:29 AM   #26
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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.
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Old 04-27-2013, 12:06 AM   #27
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Quote:
Originally Posted by LT72884 View Post
really, so whats up with the fuss for TBS. (thin blue smoke)

BTW, you avatar makes me laugh. i was in a store today and a little 7 year old girl was with her mom and they walked past the
discount lingerie section and the little girl stopped and stared at the "santa" nighty set. She said " Mommy, can women be santa clause to"

yeah, it was classic. And Mamma was cute to..... Penalty box here i come!!
It is nice initiative to make Mamma Santa Clause. That little girl just expressed true feelings so it was classic.

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Old 04-27-2013, 12:23 AM   #28
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It is nice initiative to make Mamma Santa Clause. That little girl just expressed true feelings so it was classic.
You do know this thread is 3yrs old
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Old 04-27-2013, 12:31 AM   #29
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Quote:
Originally Posted by jasonalan724 View Post
the sweet blue is what you want, unless you want your meat tasting like creosote
I have to ask. Is creosote the problem on the walls of the UDS?
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Old 04-27-2013, 12:35 AM   #30
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Quote:
Originally Posted by superlazy View Post
You do know this thread is 3yrs old
He may have used the search feature to find an answer and revived an old thread.
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