MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-26-2011, 09:08 AM   #1
Mo-Dave
Quintessential Chatty Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default Cold smoke/white smoke/blue smoke?

Ok the general consensuses is, white smoke bad, blue smoke good. When cold smoking you can only get white smoke, Achieving a thin blue you will need a lot of heat which does not go well with cold smoking. So what are your thoughts, is it good for cold smoking but not for low and slow. Or is there a way to do this without the white smoke?
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about.

Last edited by Mo-Dave; 06-26-2011 at 10:19 AM..
Mo-Dave is offline   Reply With Quote




Old 06-26-2011, 09:26 AM   #2
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

For cold smoking, the idea is to either have a very small hot clean burning fire that does not heat up your smoker, or to have a hot clean burning fire somewhere else and have the smoke piped in which cools down in transit.
__________________
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.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 06-26-2011, 10:29 AM   #3
Mo-Dave
Quintessential Chatty Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

Quote:
Originally Posted by bigabyte View Post
For cold smoking, the idea is to either have a very small hot clean burning fire that does not heat up your smoker, or to have a hot clean burning fire somewhere else and have the smoke piped in which cools down in transit.
You may be right but mostly what we see are smokers that use sawdust or chips that produce white smoke and they are usually inside the smoker. some are not,. Should I assume these methods are wrong?

The flower pot and wood burner with chips puts out a good amount of smoke and I just this morning smoked a bunch of chocolate which so fare has turned out good, last week I smoked a ground pork roll cured with buckboard bacon, almonds and a bunch of cheese, all turned out very good. So I just don't know what is right.
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
Mo-Dave is offline   Reply With Quote


Old 06-26-2011, 10:35 AM   #4
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Default

Smoking and bbq are two different processes. Don't try to equate "rules" from one to the other.

Heavy smoke is the goal. The smoldering fire is classic whether it be in hole in the dirt floor of an old wooden smoke house or a soldering iron in a coffee can of sawdust. My electric smokehouse uses chips in a pan over a 1000w heating element. I can't so classic cold smoking but can stay around 180 for hours to get plenty of smoke on my sausages, jerky, or whatever.

I'm thinking of getting a "Smoke Pistol" to add to my cabinet so I can cold smoke, ie. under 90 degrees.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair

KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element),
Pit Boss Tailgater pellet pooper.
chad is offline   Reply With Quote


Thanks from:--->
Old 06-26-2011, 10:46 AM   #5
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Well, I have both a Smoke Pistol and a Smoke Daddy and use them to smoke cheeses with no problems. The smoke is white, but these are small units and I would not call the smoke thick at all. I had the same concerns as you when I first used them. I imagine if you let the smoke get really thick for a long period of time, then maybe some bad flavors would come through, but these units usually only run for a couple hours.
__________________
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.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 06-26-2011, 11:10 AM   #6
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Default

I don't buy the whole white is bad and blue is good concept. Take for instance, yesterday's contest. There was a down pour of rain through most of the night. Nobody could get a good thin blue smoke because of the weather. I think it has more to do with the wood you're using more than any thing. Being in apple country, stick burners use a lot of apple and other mild wood like maple here. You can run colder and be fine with the right wood. Not to mention, I have noticed that apple put's off a thicker smoke than other woods I use for some reason. But the food tastes fine. No bitterness to it at all. I agree that thin blue is the prime smoke for BBQ in most cases, but not all.
CarolinaQue is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Blue Smoke vs. White Smoke (Pron?) Dave S Q-talk 23 04-16-2011 12:08 AM
Blue Smoke White Smoke Ofset Smoke Cast Iron Chef Q-talk 6 12-27-2009 06:48 PM
White smoke Blue smoke ZILLA Q-talk 48 11-02-2009 07:39 AM
A little confused on white/blue smoke SirDanK Q-talk 14 10-30-2009 11:11 PM
blue smoke and smoking in the cold prodano Q-talk 15 10-26-2009 09:02 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:29 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts