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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-14-2011, 02:57 PM   #1
Dave S
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Default Blue Smoke vs. White Smoke (Pron?)

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
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Unread 04-14-2011, 03:06 PM   #2
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Check out this thread http://www.bbq-brethren.com/forum/sh...ad.php?t=68449
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Unread 04-14-2011, 03:06 PM   #3
Lake Dogs
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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.
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Unread 04-14-2011, 03:57 PM   #4
Will32Rod
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Great pic Lake Dogs.

If it's thick and white, it ain't right; clear and blue, it's time to Q.
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Thanks from:--->
Unread 04-14-2011, 04:29 PM   #5
HOG WILD BBQ
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you dont want that white smoke. that will be all you will taste in your meat.
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Unread 04-14-2011, 05:15 PM   #6
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Nice pic Lake Dogs!
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Unread 04-14-2011, 05:29 PM   #7
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Very good comparison shot
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Unread 04-14-2011, 05:56 PM   #8
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Lake Dogs is ON IT!!!!!
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Unread 04-14-2011, 05:58 PM   #9
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Thank you, Lake Dogs! That's the BEST side-by-side conceivable! One of the greatest things about these forums is the willingness, and kindness, in helping us all to find our way to BBQ Paradise.
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Unread 04-14-2011, 06:03 PM   #10
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Wow, Lakedog... It doesn't get any clearer than that.
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Unread 04-15-2011, 02:59 PM   #11
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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.
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Unread 04-15-2011, 03:10 PM   #12
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Should I be doing this with a uds
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Unread 04-15-2011, 03:12 PM   #13
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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.
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Unread 04-15-2011, 03:17 PM   #14
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Please also see my post here:
http://www.bbq-brethren.com/forum/sh...01&postcount=8
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Unread 04-15-2011, 03:30 PM   #15
Lake Dogs
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Quote:
Originally Posted by greatdaneheaven View Post
Should I be doing this with a uds
Look up "Minion Method". Still, bring it up to temperate and let it settle
in there before putting the meat on. UDS will have a different smoke if
there's not pan underneath to catch the grease...
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