Blue Smoke vs. White Smoke (Pron?)

Dave S

Dave S

Knows what a fatty is.
Joined
Apr 2, 2011
Messages
195
Reaction score
104
Points
0
Location
Brookeville, Maryland
Does anyone have any pron of what the "Good" blue smoke looks like vs. the "bad" white smoke?
What would make the same piece of wood either burn with Blue Smoke or burn with white smoke?
If you've dumped a chimney load of lump or briquets in your UDS and you've thrown in some wood chunks, how do you control the type of wood smoke you get from your wood chunks?

Thanks,
Dave
 
smokegoodvsevil.jpg



Does anyone have any pron of what the "Good" blue smoke looks like vs. the "bad" white smoke?

Bad on left, good on right.


What would make the same piece of wood either burn with Blue Smoke or burn with white smoke?

The fire should be hot, and if possible the wood should be as warm as possible before placing on the
hot fire. Do NOT smother the fire/coals. Also, wet or moist wood will do this. This is one of the reasons
to NEVER soak wood like many instructions will tell you.
 
Thank you, Lake Dogs! That's the BEST side-by-side conceivable! :thumb: One of the greatest things about these forums is the willingness, and kindness, in helping us all to find our way to BBQ Paradise. :-D
 
Dave, did we get 'ya hooked up?

Get the fire going first, with vents open as much as possible. Bring the smoker up to
temps, then begin closing vents little by little to get the smoker to level out to the temps that you desire. THEN add wood, a piece or a chunk or two at a time, dry
seasoned wood, and dont smother the fire. Those pieces of wood will get to sweet
blue heaven in only about a minute or two at the most. Now add meat. Not until
now. On the Lang I use roughly 1 split piece of wood every hour, give or take.
 
Sure did!! Thanks very much.
If you don't mind, I'd like to pick your brain a bit more.

If you're cooking on a UDS, using the Minion method, can you place wood chunks down into the briquets so that those chunks will smoke later in the burn OR have only briquets in the basket and just manually add wood chunks during the burn?



Lake Dogs said:
Dave, did we get 'ya hooked up?

Get the fire going first, with vents open as much as possible. Bring the smoker up to
temps, then begin closing vents little by little to get the smoker to level out to the temps that you desire. THEN add wood, a piece or a chunk or two at a time, dry
seasoned wood, and dont smother the fire. Those pieces of wood will get to sweet
blue heaven in only about a minute or two at the most. Now add meat. Not until
now. On the Lang I use roughly 1 split piece of wood every hour, give or take.
Click to expand...
 
Here's some white smoke from Myron's Rig. These are from the DC BBQ Battle last summer.
IMG_9054.JPG


He had a grease fire goin' on in his firebox.
IMG_9037.JPG


The smoke seen from his neighbors a few spots down
IMG_9038.JPG
 
Cook said:
Next time The Neelys are on The Food Network and Pat'olBoy is "smoking" out back you can see exactly the thick white smoke that you don't want.
Click to expand...
IM NOT SURE HOW THEY EVEN HAVE A SHOW! MUST BE THE WORST COOKING SHOW ON TV. :laugh:
 
You must log in or register to reply here.

Similar threads

Headgear
Pellet Grill Smoke Flavor
2
Replies
31
Views
3K
Headgear
Headgear
L
How to maintain very low temps?
Replies
5
Views
393
lhommedieu
L
F
Dirty smoke smell?
Replies
4
Views
410
Fishwater2002
F
cayenne
Blue Smoke Smoker Owners: What size water pan?
Replies
10
Views
1K
TheHojo
TheHojo
M
Is there a good charcoal for the "Minion Method"?
Replies
15
Views
2K
cowboyupbbq
C
Back
Top