Thin blue smoke stick burner

N2Q · 01-02-2013, 04:36 PM

I just bought a used 1/4" 20x40 stick burner and it had been setting up for some time. Cleaned it all out really good and put a coat of peanut oil on it for a test run. It's been burning rock steady for an hour at 275 but I still have a pretty thick white smoke. I am Using a good dry seasoned hickory. Any suggestions?

gtr · 01-02-2013, 04:38 PM

Are all your vents all the way open? Could be the oil burning off, too. I'd just let it burn for a while and see how it goes.

Garrett · 01-02-2013, 04:43 PM

+^^^ what he said. It's probably the oil.

N2Q · 01-02-2013, 04:45 PM

10-4. Vents are open. Thanks

Bludawg · 01-02-2013, 04:48 PM

If it was me i would run it up to 350 and really carbonize that oil just like a CI Skillet IDK how the weater is in the big"D" today but That can have some effect if the Dew point is up and the temp is cool like it is here.

GrillsGoneWild · 01-02-2013, 05:17 PM

With the oil and cold weather I wouldn't expect to have thin blue smoke.

01-02-2013, 04:36 PM	#1
N2Q On the road to being a farker Join Date: 04-30-12 Location: The Lonestar State	Thin blue smoke stick burner I just bought a used 1/4" 20x40 stick burner and it had been setting up for some time. Cleaned it all out really good and put a coat of peanut oil on it for a test run. It's been burning rock steady for an hour at 275 but I still have a pretty thick white smoke. I am Using a good dry seasoned hickory. Any suggestions? __________________ Hunsaker Drum~ Letting your meat hang is where it's at...

01-02-2013, 04:38 PM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Are all your vents all the way open? Could be the oil burning off, too. I'd just let it burn for a while and see how it goes. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-02-2013, 04:43 PM	#3
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	+^^^ what he said. It's probably the oil. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

01-02-2013, 04:45 PM	#4
N2Q On the road to being a farker Join Date: 04-30-12 Location: The Lonestar State	10-4. Vents are open. Thanks __________________ Hunsaker Drum~ Letting your meat hang is where it's at...

01-02-2013, 04:48 PM	#5
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	If it was me i would run it up to 350 and really carbonize that oil just like a CI Skillet IDK how the weater is in the big"D" today but That can have some effect if the Dew point is up and the temp is cool like it is here. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-02-2013, 05:17 PM	#6
GrillsGoneWild is one Smokin' Farker Join Date: 08-30-10 Location: Rockwall, TX	With the oil and cold weather I wouldn't expect to have thin blue smoke. __________________ Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9