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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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04-14-2011, 02:57 PM | #1 |
On the road to being a farker
Join Date: 04-02-11
Location: Brookeville, Maryland
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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 |
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04-14-2011, 03:06 PM | #2 |
Full Fledged Farker
Join Date: 08-27-09
Location: Fairfield County, CT
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Check out this thread http://www.bbq-brethren.com/forum/sh...ad.php?t=68449
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[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 |
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04-14-2011, 03:06 PM | #3 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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.
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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 |
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Thanks from: ---> |
04-14-2011, 03:57 PM | #4 |
Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas
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Great pic Lake Dogs.
If it's thick and white, it ain't right; clear and blue, it's time to Q. |
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Thanks from:---> |
04-14-2011, 04:29 PM | #5 |
Full Fledged Farker
Join Date: 01-31-11
Location: thomaston ga.
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you dont want that white smoke. that will be all you will taste in your meat.
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JUST SOME GOOD OL BOYS NEVER MEANING NO HARM....... |
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04-14-2011, 05:15 PM | #6 |
Full Fledged Farker
Join Date: 07-19-09
Location: Easton, PA
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Nice pic Lake Dogs!
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Weber Performer Chargriller Duo Masterbuilt 30"( 1 at home, 1 at the cabin) Big Steel Keg 22.5" WSM |
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04-14-2011, 05:29 PM | #7 |
On the road to being a farker
Join Date: 04-10-11
Location: Jacksonville, Florida
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Very good comparison shot
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Robert "Barney" Fife [B]Master-built Electric Smoker 40[/B] |
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04-14-2011, 05:56 PM | #8 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Lake Dogs is ON IT!!!!!
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[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] |
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04-14-2011, 05:58 PM | #9 |
Knows what a fatty is.
Join Date: 05-21-10
Location: Boise, Idaho
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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.
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~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~ |
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04-14-2011, 06:03 PM | #10 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Wow, Lakedog... It doesn't get any clearer than that.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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04-15-2011, 02:59 PM | #11 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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.
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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 |
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Thanks from:---> |
04-15-2011, 03:10 PM | #12 |
Got Wood.
Join Date: 04-04-09
Location: Portland,or
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Should I be doing this with a uds
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04-15-2011, 03:12 PM | #13 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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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.
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04-15-2011, 03:17 PM | #14 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Please also see my post here:
http://www.bbq-brethren.com/forum/sh...01&postcount=8 |
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Thanks from:---> |
04-15-2011, 03:30 PM | #15 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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...
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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 |
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