White Smoke Everywhere! Help!!!

misterrachel · Nov 7, 2010

Sooo...made a batch of Dino Bones on Saturday. Here's the setup:

UDS, fired up via minion method with regular old Kingsford

Temp brought up to 225*

Throughout the smoke, I had several heavy periods of white smoke...especially towards the end. You could really taste it on the ribs. Any way to prevent this?

BRBBQ · Nov 7, 2010

Thats the advantage of grease dripping on the fire. I started using a diffusser plate in my UDS.

misterrachel · Nov 8, 2010

Silly me. I guess I should have thought of that while the Dinos were dripping fat all over the coals! :redface:

I'll try a diffuser next time. Thanks!

BRBBQ said:
Thats the advantage of grease dripping on the fire. I started using a diffusser plate in my UDS.

Dr_KY · Nov 8, 2010

Wet wood?

Dave Russell · Nov 8, 2010

You don't like that good ole' pit flavor?

Nah, seriously, I don't want much of it, either. I used a pan when I wanted to eliminate it, but I read that some folks don't have enough exhaust venting and that can make it a lot worse. Cooking less meat will help as well, but dino bones do have a lot of fat to render. Baby backs and chicken are awesome off a uds, though.

landarc · Nov 8, 2010

I have not seen this problem on a UDS with butts, briskets or chicken, I did not notice white smoke of significant quantity during the cook process. I am sure there was fat rendering. I wonder if there is an issue with your intake or exhaust balance that is causing your fire to smother with the drippings. When I see lots of white smoke mid-fire, I think of smothering of the coals, which would argue for not enough air to keep the fire going.

---k--- · Nov 8, 2010

Was the smoke always after you took the lid off? If so, stop taking the lid off! :wink:

I'm still new to the UDS faithful. But, I notice that when I take the lid off, the wood gets a lot of air and catches fire with a big yellow flame, which produces the bad smoke. Burying the wood under charcoal seems to help reduce this.

Phubar · Nov 8, 2010

If your smoke was blue from start the white smoke is probably from the fat/marinade/juices dripping on the hot coals.
If your smoke was white from the start maybe your coals and/or wood were wet.

White Smoke Everywhere! Help!!!

misterrachel

Knows what a fatty is.

BRBBQ

Babbling Farker

misterrachel

Knows what a fatty is.

Dr_KY

Quintessential Chatty Farker

Dave Russell

Guest

landarc

somebody shut me the fark up.

---k---

is One Chatty Farker

Phubar

somebody shut me the fark up.

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