How do i get rid of white smoke?

rub it smoke it bbq · 12-22-2010, 01:04 PM

I HAVE BEEN DOING Q FOR ABOUT 5 YRS NOW AND I LEARNED ABOUT THE SMOKE DEAL WHEN I STARTED WELL NOW IN MY COOKER THAT I BUILT IT IS COUGHING WHITE SMOKE IS IT MY WOOD HOW IM BURNING IT IVE NEVER HAD A PROBLEM UNTIL THESE LAST COUPLE COOKS?

bigabyte · 12-22-2010, 01:06 PM

Perhaps you are burning too much wood and need a smaller fire with more air to make that smaller fire burn hotter?

thomasjurisd · 12-22-2010, 01:08 PM

Homemade pit leads me to believe your problem may be related to poor draft. White smoke can be caused by oxygen starvation. In otherwords, your pit design may be choking your fire.

rub it smoke it bbq · 12-22-2010, 01:17 PM

Well i have cooked on the smoker for 3 1/2 yrs now and never had a problem with fire it just started recently!

Groundhog66 · 12-22-2010, 01:19 PM

Quote:

Originally Posted by rub it smoke it bbq

Well i have cooked on the smoker for 3 1/2 yrs now and never had a problem with fire it just started recently!

Always using the same wood, or have you acquired some from a different source lately.

thomasjurisd · 12-22-2010, 01:22 PM

Quote:

Originally Posted by rub it smoke it bbq

Well i have cooked on the smoker for 3 1/2 yrs now and never had a problem with fire it just started recently!

Assuming the smoker is unchanged that shouldn't be the problem then. I'd look at your wood then...that is probably the only remaining suspect. Old wood....rotten wood...wood with a high moisture content...the can all lead to white smoke.

4dueces · 12-22-2010, 01:27 PM

I read somwehere on another thread that "white" smoke is common when burning wood vs. blue smoke when burning charcoal. As long as the wood smoke isn't too thick and heavy which would be an indicator of some of the conditions mentioned above. I have a stick burner and have learned how to keep the smoke "white and light" during the cooks.

rub it smoke it bbq · 12-22-2010, 01:30 PM

I was thinking it was my wood also thx for all the help i did get different wood about 3 months ago!!!! Thats the only thing it could be

imperfectutopia · 12-22-2010, 01:44 PM

Preheating my splits on the firebox is a nice trick i learned on here, it gets them closer to their combustion temp and dries them out for quicker and more complete ignition when they are introduced to the coals. This is especially useful if they have gotten rained on, if its cold out... etc.

+1 for the small, healthy fire too. I have started using the smallest fire that will sustain the temp and refueling often.. Its a lot more work than just piling a bunch on there, but the results of the sweet blue smoke have been well worth it. Good luck figuring out your problem!

CarolinaQue · 12-22-2010, 02:19 PM

Yep, need more air to burn that wood. Even with older wood, a little more air flow will get that thin blue smoke we all love so much!!!

Norcoredneck · 12-22-2010, 06:10 PM

Watch this video closely. RonL posted it a couple of days ago and I earmarked it because it is so true.
http://www.youtube.com/watch?v=GaWwc...layer_embedded#!

rub it smoke it bbq · 12-22-2010, 06:20 PM

imperfectutopia- thought i was the only one who put there wood on the box and added wood alot i just got comfortable with my results and always have awsome turnouts!!!!

Ron_L · 12-22-2010, 06:38 PM

Quote:

Originally Posted by Norcoredneck

Watch this video closely. RonL posted it a couple of days ago and I earmarked it because it is so true.
http://www.youtube.com/watch?v=GaWwc...layer_embedded#!

Why don't I remember posting that?

LT72884 · 12-22-2010, 07:55 PM

Quote:

Originally Posted by 4dueces

I read somwehere on another thread that "white" smoke is common when burning wood vs. blue smoke when burning charcoal. As long as the wood smoke isn't too thick and heavy which would be an indicator of some of the conditions mentioned above. I have a stick burner and have learned how to keep the smoke "white and light" during the cooks.

really, so whats up with the fuss for TBS. (thin blue smoke)

BTW, you avatar makes me laugh. i was in a store today and a little 7 year old girl was with her mom and they walked past the lingerie section and the little girl stopped and stared at the "santa" nighty set. She said " Mommy, can women be santa clause to"

yeah, it was classic. And Mamma was cute to..... Penalty box here i come!!

jasonalan724 · 12-22-2010, 10:39 PM

the sweet blue is what you want, unless you want your meat tasting like creosote

12-22-2010, 01:04 PM	#1
rub it smoke it bbq Got Wood. Join Date: 12-19-10 Location: jacksonville fl	How do i get rid of white smoke? I HAVE BEEN DOING Q FOR ABOUT 5 YRS NOW AND I LEARNED ABOUT THE SMOKE DEAL WHEN I STARTED WELL NOW IN MY COOKER THAT I BUILT IT IS COUGHING WHITE SMOKE IS IT MY WOOD HOW IM BURNING IT IVE NEVER HAD A PROBLEM UNTIL THESE LAST COUPLE COOKS?

12-22-2010, 01:06 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Perhaps you are burning too much wood and need a smaller fire with more air to make that smaller fire burn hotter? __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-22-2010, 01:08 PM	#3
thomasjurisd Full Fledged Farker Join Date: 02-28-10 Location: Houston, TX	Homemade pit leads me to believe your problem may be related to poor draft. White smoke can be caused by oxygen starvation. In otherwords, your pit design may be choking your fire. __________________ Bowl Bound and B-B-Q-in! Sic Em Bears!

12-22-2010, 06:10 PM	#11
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Watch this video closely. RonL posted it a couple of days ago and I earmarked it because it is so true. http://www.youtube.com/watch?v=GaWwc...layer_embedded#! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

12-22-2010, 10:39 PM	#15
jasonalan724 Full Fledged Farker Join Date: 11-25-09 Location: Pittsburgh, PA	the sweet blue is what you want, unless you want your meat tasting like creosote __________________ [B][COLOR=red]Jayber [/COLOR][COLOR=blue]Que [COLOR=black]BBQ[/COLOR] [/COLOR][/B] Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9 4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build

12-22-2010, 01:17 PM	#4
rub it smoke it bbq Got Wood. Join Date: 12-19-10 Location: jacksonville fl	Well i have cooked on the smoker for 3 1/2 yrs now and never had a problem with fire it just started recently!

12-22-2010, 01:27 PM	#7
4dueces is one Smokin' Farker Join Date: 03-19-10 Location: Cornpatch USA Name/Nickname : Fitz	I read somwehere on another thread that "white" smoke is common when burning wood vs. blue smoke when burning charcoal. As long as the wood smoke isn't too thick and heavy which would be an indicator of some of the conditions mentioned above. I have a stick burner and have learned how to keep the smoke "white and light" during the cooks.

12-22-2010, 01:30 PM	#8
rub it smoke it bbq Got Wood. Join Date: 12-19-10 Location: jacksonville fl	I was thinking it was my wood also thx for all the help i did get different wood about 3 months ago!!!! Thats the only thing it could be

12-22-2010, 01:44 PM	#9
imperfectutopia Knows what a fatty is. Join Date: 09-17-10 Location: Memphis, Tn	Preheating my splits on the firebox is a nice trick i learned on here, it gets them closer to their combustion temp and dries them out for quicker and more complete ignition when they are introduced to the coals. This is especially useful if they have gotten rained on, if its cold out... etc. +1 for the small, healthy fire too. I have started using the smallest fire that will sustain the temp and refueling often.. Its a lot more work than just piling a bunch on there, but the results of the sweet blue smoke have been well worth it. Good luck figuring out your problem!

12-22-2010, 02:19 PM	#10
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	Yep, need more air to burn that wood. Even with older wood, a little more air flow will get that thin blue smoke we all love so much!!!

12-22-2010, 06:20 PM	#12
rub it smoke it bbq Got Wood. Join Date: 12-19-10 Location: jacksonville fl	imperfectutopia- thought i was the only one who put there wood on the box and added wood alot i just got comfortable with my results and always have awsome turnouts!!!!

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