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- Oct 24, 2015
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And yet.......................we feed the troll...............
That's not white smoke. Its barely any smoke at all.
I'm done with you
I, too am done with this chit. Bore the pants off someone on another.forum.
And yet.......................we feed the troll...............
Mod Note:
Once again, let me remind folks of this great feature called IGNORE! If you can't respond to someone in an adult manner, use the ignore feature and you won't see their posts!
Problem solved :thumb:
Also, We do not moderate on content. We moderate based on our rules, and so far the only posts in the thread that violate our rules are those with the personal attacks, so knock it off!
None of my friends “struggle” with barbecue anymore. They’ve all gone pellet or those electric with wood pucks. I’m the sole remaining Charcoal/chunk cookers of people who actually know me.
But even they don’t know me as well as some of y’all.
Not one, not one single photo of a smoke stack from that group.
Time marches on.
huh what?
in my first post i said i put splits on and like THIN white smoke.
i posted a pic of my setup and a vid showing thin white smoke
but but but its too thin and not white enough?
should I use two splits instead? lol
bye
Just me. You guys have been warned. That's all I'm saying. I'm NOT posting in green for a reason.
Bob
I expected better from many of you. But, it seems we have many trolls here.
Last warning.
honestly guys, we’ve entertained this for 130+ posts?
I’m checking out of this one.
Vr,
harold
sent from my iphone using tapatalk pro
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!
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.
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.