Blue Smoke vs. White Smoke (Pron?)

Dave S · 04-14-2011, 02:57 PM

Does anyone have any pron of what the "Good" blue smoke looks like vs. the "bad" white smoke?
What would make the same piece of wood either burn with Blue Smoke or burn with white smoke?
If you've dumped a chimney load of lump or briquets in your UDS and you've thrown in some wood chunks, how do you control the type of wood smoke you get from your wood chunks?

Thanks,
Dave

wickedbbq'r · 04-14-2011, 03:06 PM

Check out this thread http://www.bbq-brethren.com/forum/sh...ad.php?t=68449

Lake Dogs · 04-14-2011, 03:06 PM

Does anyone have any pron of what the "Good" blue smoke looks like vs. the "bad" white smoke?

Bad on left, good on right.

What would make the same piece of wood either burn with Blue Smoke or burn with white smoke?

The fire should be hot, and if possible the wood should be as warm as possible before placing on the
hot fire. Do NOT smother the fire/coals. Also, wet or moist wood will do this. This is one of the reasons
to NEVER soak wood like many instructions will tell you.

Will32Rod · 04-14-2011, 03:57 PM

Great pic Lake Dogs.

If it's thick and white, it ain't right; clear and blue, it's time to Q.

HOG WILD BBQ · 04-14-2011, 04:29 PM

you dont want that white smoke. that will be all you will taste in your meat.

Rylos1 · 04-14-2011, 05:15 PM

Nice pic Lake Dogs!

Fife · 04-14-2011, 05:29 PM

Very good comparison shot

Wampus · 04-14-2011, 05:56 PM

Lake Dogs is ON IT!!!!!

Leopardstripes · 04-14-2011, 05:58 PM

Thank you, Lake Dogs! That's the BEST side-by-side conceivable!

One of the greatest things about these forums is the willingness, and kindness, in helping us all to find our way to BBQ Paradise.

Southern Home Boy · 04-14-2011, 06:03 PM

Wow, Lakedog... It doesn't get any clearer than that.

Lake Dogs · 04-15-2011, 02:59 PM

Dave, did we get 'ya hooked up?

Get the fire going first, with vents open as much as possible. Bring the smoker up to
temps, then begin closing vents little by little to get the smoker to level out to the temps that you desire. THEN add wood, a piece or a chunk or two at a time, dry
seasoned wood, and dont smother the fire. Those pieces of wood will get to sweet
blue heaven in only about a minute or two at the most. Now add meat. Not until
now. On the Lang I use roughly 1 split piece of wood every hour, give or take.

greatdaneheaven · 04-15-2011, 03:10 PM

Should I be doing this with a uds

Cook · 04-15-2011, 03:12 PM

Next time The Neelys are on The Food Network and Pat'olBoy is "smoking" out back you can see exactly the thick white smoke that you don't want.

JS-TX · 04-15-2011, 03:17 PM

Please also see my post here:
http://www.bbq-brethren.com/forum/sh...01&postcount=8

Lake Dogs · 04-15-2011, 03:30 PM

Quote:

Originally Posted by greatdaneheaven

Should I be doing this with a uds

Look up "Minion Method". Still, bring it up to temperate and let it settle
in there before putting the meat on. UDS will have a different smoke if
there's not pan underneath to catch the grease...

04-14-2011, 02:57 PM	#1
Dave S On the road to being a farker Join Date: 04-02-11 Location: Brookeville, Maryland	Blue Smoke vs. White Smoke (Pron?) Does anyone have any pron of what the "Good" blue smoke looks like vs. the "bad" white smoke? What would make the same piece of wood either burn with Blue Smoke or burn with white smoke? If you've dumped a chimney load of lump or briquets in your UDS and you've thrown in some wood chunks, how do you control the type of wood smoke you get from your wood chunks? Thanks, Dave

04-14-2011, 03:06 PM	#2
wickedbbq'r Full Fledged Farker Join Date: 08-27-09 Location: Fairfield County, CT	Check out this thread http://www.bbq-brethren.com/forum/sh...ad.php?t=68449 __________________ [FONT=Comic Sans MS][COLOR=green][B]Green[COLOR=black]witch Que Co. BBQ Team[/COLOR][/B][/COLOR][/FONT] KCBS Member & CBJ. NEBS Member Viking SS Gravity-Fed Smoker Meadow Creek TS120P 1-22" WSM 1-22" Weber Performer

04-14-2011, 03:06 PM	#3
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Does anyone have any pron of what the "Good" blue smoke looks like vs. the "bad" white smoke? Bad on left, good on right. What would make the same piece of wood either burn with Blue Smoke or burn with white smoke? The fire should be hot, and if possible the wood should be as warm as possible before placing on the hot fire. Do NOT smother the fire/coals. Also, wet or moist wood will do this. This is one of the reasons to NEVER soak wood like many instructions will tell you. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

04-14-2011, 04:29 PM	#5
HOG WILD BBQ Full Fledged Farker Join Date: 01-31-11 Location: thomaston ga.	you dont want that white smoke. that will be all you will taste in your meat. __________________ JUST SOME GOOD OL BOYS NEVER MEANING NO HARM.......

04-14-2011, 05:15 PM	#6
Rylos1 Full Fledged Farker Join Date: 07-19-09 Location: Easton, PA	Nice pic Lake Dogs! __________________ Weber Performer Chargriller Duo Masterbuilt 30"( 1 at home, 1 at the cabin) Big Steel Keg 22.5" WSM

04-14-2011, 03:57 PM	#4
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas	Great pic Lake Dogs. If it's thick and white, it ain't right; clear and blue, it's time to Q.

04-14-2011, 05:29 PM	#7
Fife On the road to being a farker Join Date: 04-10-11 Location: Jacksonville, Florida	Very good comparison shot __________________ Robert "Barney" Fife [B]Master-built Electric Smoker 40[/B]

04-14-2011, 05:56 PM	#8
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Lake Dogs is ON IT!!!!! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

04-14-2011, 05:58 PM	#9
Leopardstripes Knows what a fatty is. Join Date: 05-21-10 Location: Boise, Idaho	Thank you, Lake Dogs! That's the BEST side-by-side conceivable! One of the greatest things about these forums is the willingness, and kindness, in helping us all to find our way to BBQ Paradise. __________________ ~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~

04-14-2011, 06:03 PM	#10
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO	Wow, Lakedog... It doesn't get any clearer than that. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

04-15-2011, 02:59 PM	#11
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Dave, did we get 'ya hooked up? Get the fire going first, with vents open as much as possible. Bring the smoker up to temps, then begin closing vents little by little to get the smoker to level out to the temps that you desire. THEN add wood, a piece or a chunk or two at a time, dry seasoned wood, and dont smother the fire. Those pieces of wood will get to sweet blue heaven in only about a minute or two at the most. Now add meat. Not until now. On the Lang I use roughly 1 split piece of wood every hour, give or take. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

04-15-2011, 03:10 PM	#12
greatdaneheaven Got Wood. Join Date: 04-04-09 Location: Portland,or	Should I be doing this with a uds

04-15-2011, 03:12 PM	#13
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	Next time The Neelys are on The Food Network and Pat'olBoy is "smoking" out back you can see exactly the thick white smoke that you don't want.

04-15-2011, 03:17 PM	#14
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	Please also see my post here: http://www.bbq-brethren.com/forum/sh...01&postcount=8

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