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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 06-13-2018, 11:23 PM   #151
BobBrisket
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Where we going next? You guys decide. Some of Ya'll need to ignore and ignore yourself.

Bob
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Old 06-13-2018, 11:26 PM   #152
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Where we going next? You guys decide.

Bob
I say the St. Louis Area BBQ Bash on June 30. Check my signature for the link. All are welcome!
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Old 06-13-2018, 11:32 PM   #153
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Helping some of you along here. You decide.

PS. I'm really tired of this **** from MANY of you. Let's go.

Bob
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Old 06-13-2018, 11:43 PM   #154
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OK, so here's the deal. Since some of you have decided to ignore both Bob and Ron's warnings, I will make it real simple.

If you don't have anything on topic, helpful, civil and constructive to say, say nothing. If you don't like the question or direction of the thread, say nothing and move on.

It is highly suggested you leave this thread if you can't resist taking a chit on its front lawn.

If you choose to answer with sarcasm, or a chitty attitude or some derogatory name or comment,. I will lock the door on you.

Clear?
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Old 06-13-2018, 11:52 PM   #155
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I say the St. Louis Area BBQ Bash on June 30. Check my signature for the link. All are welcome!
I'm talking within this thread.

Bob
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Old 06-14-2018, 12:04 AM   #156
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This may be controversial but long story made short /in my humble opinion/ i think thin blue smoke is overhyped.

when I had my POS(pitiful offset smoker) the goal was billowing white smoke. that's how my friends and I cooked. close the exhaust down and let the white smoke roll. I used pecan exclusively. back then we didnt know any better so we didnt know our food was bitter. we just thought it tasted smoky, and good.

when I built my first uds, I didnt know about thin blue smoke so I just dropped my last pecan split on the coals. those ribs were the best Ive ever tasted.

then I found out about thin blue smoke and realized my food had been bitter all those years and started chasing thin blue smoke. I even bought another offset with the goal being thin blue smoke.

it has taken me a long time to come to this conclusion but I no longer care about TBS. lol. and this is coming from someone who can cook with invisible smoke the whole length of a cook. I have found that for me, TBS = not smoky flavor. I dont think Im the only one here. I see all the threads about why dont I have enough smoke flavor.

I have gone back to putting a pecan split on my coals and I will tell you what, even after wrapping , there is plenty of smoke flavor in the meat.

Im El luchador and I like THIN WHITE SMOKE.
I don't entirely disagree with you. I never knew a thing about TBS until the last couple years, and I've never experienced the "bitterness" that lots of guys on YouTube vids claim you'll get with "harsh" white smoke. Not saying it ain't possible, just saying I used to think lots of smoke was the goal and tried for it every time. Never had bitter food. And I almost never wrap either.
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Old 06-14-2018, 12:05 AM   #157
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El Luchador your video looks like TBS to me.... That being said I suppose it is just a difference of opinion on what it looks like. Nothing wrong with that. Looks like good smoke to me. Shouldn't have an issue with it.

One thing I have noticed is that it depends on the angle you look at the smoke from. I have had it look like a billowing white smoke stack and if I look at it from a different angle it looks like thin blue smoke.
So the sun plays a role in how the smoke appears. The most important thing imo is to smell it. I put my hand just a little bit above my exhaust and smell my hand. If it smells good then your good to go. If it smells bad then wait and recheck the smell in a bit.

Tbs is a good indicator but imo the smell of the smoke is more important.

My advice to everyone is to do what works for you. Don't get all bent out of shape if someone questions conventional wisdom. At the end of the day does it effect your life or harm you? Probably not so move on.

One more thing that is irking me. The mods have asked multiple times for you guys to knock it off. I understand you guys don't like El Luchador. That is no reason to take a chit on the mods. What the heck happened to respecting our mod team? Like it or not when you keep it up you are taking a big old chit on them. Its wrong. Don't do it. A few of you guys owe the mods an apology. They work hard to make this place a great forum. They do not get compensated. Don't make extra work for them.

To the mods thank you for all the hard work you do it is appreciated.
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Old 06-14-2018, 12:25 AM   #158
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Quote:
Originally Posted by AKMIMNAK View Post
I don't entirely disagree with you. I never knew a thing about TBS until the last couple years, and I've never experienced the "bitterness" that lots of guys on YouTube vids claim you'll get with "harsh" white smoke. Not saying it ain't possible, just saying I used to think lots of smoke was the goal and tried for it every time. Never had bitter food. And I almost never wrap either.
thankyou sir.

tbs is trendy, and the concept makes sense. and i got very good at making tbs, even down to making my own wood chunks at a specific width on my miter saw with a stop to make sure the size was exact and repeatable.

the more clean the smoke was, the less I liked the food, and then when i started wrapping, it got even worse. that was when I had the idea to try something different. so I went back to that first time on the uds and threw a split on, and wow it tasted great. i wanted to make sure it wasnt a fluke so I did it several more times and its like omg this is what smoked food should taste like- smoky.
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Old 06-14-2018, 12:30 AM   #159
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Quote:
Originally Posted by Rusty Kettle View Post

Tbs is a good indicator but imo the smell of the smoke is more important.

To the mods thank you for all the hard work you do it is appreciated.
Amen to that. I know when I was going for clean clean smoke I could hardly smell anything. now, I walk out of the other side of my house and I can smell the smoke and it smells great! that aroma that you just want to stand there and get as much as possible.
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Old 06-14-2018, 12:34 AM   #160
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Rusty nailed it. Run your fingers above the exhaust a few times. It will literally smell like an ash tray if it's not ready. Once it smells good that's all u need to tell you it's ok to put the meat in.

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Old 06-14-2018, 07:09 AM   #161
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What's good smoke. what's bad smoke?? Can somebody post some pictures or videos to show the less-educated what we're talking about?

I believe this to be a great example of TBS (from my 1st cook on my offset).



So now show me what good and bad white smoke look like.
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Old 06-14-2018, 08:22 AM   #162
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isn't using charcoal in the snake method or minion method getting dirty smoke? and when the wood chunks smolder I don't think that is. It doesn't seem like a clean burn when I use it on the kettle.
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Old 06-14-2018, 08:43 AM   #163
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Originally Posted by el luchador View Post
thankyou sir.

tbs is trendy, and the concept makes sense. and i got very good at making tbs, even down to making my own wood chunks at a specific width on my miter saw with a stop to make sure the size was exact and repeatable.

the more clean the smoke was, the less I liked the food, and then when i started wrapping, it got even worse. that was when I had the idea to try something different. so I went back to that first time on the uds and threw a split on, and wow it tasted great. i wanted to make sure it wasnt a fluke so I did it several more times and its like omg this is what smoked food should taste like- smoky.
First, this is why I genuinely enjoy el luch's posts. I feel as if you take BBQ like an experiment and you're willing to try non-conventional ideas. I like to experiment with my smokers too. I still wish I had a way to answer your question from another thread about the actual humidity % in my kamado. I respect the idea of trying new things and questioning conventional wisdom.

Secondly, I have found that the "bad" smoke is smoke that hurts my eyes when I stick my face in it. The "good" smoke doesn't. (Although both manage to get in my beard to the point where the kids know when I've been cooking because my beard "smells like food".) I typically try to get my face in the smoke before I put the food on so I can tell whether it's the smoke I want.
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Old 06-14-2018, 08:45 AM   #164
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Quote:
Originally Posted by LordRiffenstein View Post
What's good smoke. what's bad smoke?? Can somebody post some pictures or videos to show the less-educated what we're talking about?

I believe this to be a great example of TBS (from my 1st cook on my offset).



So now show me what good and bad white smoke look like.
This picture has been around for a long time, but is still a good example of what I consider “bad” and “good” smoke.



Quote:
Originally Posted by Flatbroke View Post
isn't using charcoal in the snake method or minion method getting dirty smoke? and when the wood chunks smolder I don't think that is. It doesn't seem like a clean burn when I use it on the kettle.
It’s probably not as clean as starting the charcoal outside of the smoker and putting it in fully lit, but the burning charcoal preheats the unlit as it burns through the snake, so it does ignite more cleanly.
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Old 06-14-2018, 08:54 AM   #165
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isn't using charcoal in the snake method or minion method getting dirty smoke? and when the wood chunks smolder I don't think that is. It doesn't seem like a clean burn when I use it on the kettle.
If you are using KBB it is definitely dirty smoke. Using a decent lump helps quite a bit. Smoldering wood chunks are somewhat dirty which is why you use a limited amount of wood mixed with charcoal.
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