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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 04-30-2011, 11:05 AM   #1
energyzer
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Default Waitin' for the white to turn blue

Sometimes it takes for ever. Like waiting for water to boil!
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Unread 04-30-2011, 11:26 AM   #2
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I find adjusting the air flow works pretty quickly.
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Unread 04-30-2011, 11:29 AM   #3
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When it's white it ain't right, when it's blue it's time to "Q".
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Unread 04-30-2011, 11:40 AM   #4
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T&A is the answer again! Time and Air in this case!
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Unread 04-30-2011, 12:17 PM   #5
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Quote:
Originally Posted by J'ville Grill View Post
I find adjusting the air flow works pretty quickly.
more air flow? Won't that just make it hotter? It seems that it has taken an exceptionally long time today.
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Unread 04-30-2011, 12:21 PM   #6
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Seems like it was clearing up, so I put my pork shoulder on, then it turned back white again. Right now I'm running 257* White smoke. Any quick fixes? Should I pull the meat back off?
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Unread 04-30-2011, 12:30 PM   #7
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no, just go with it. stop farking with it and dial it down.
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Unread 04-30-2011, 01:17 PM   #8
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Are you preheating your wood?
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Unread 04-30-2011, 01:23 PM   #9
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Now you have me curious. I'm wondering if not waiting for blue is the cause of my ribs turning too dark in comps.
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Unread 04-30-2011, 01:39 PM   #10
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Quote:
Originally Posted by gtr View Post
Are you preheating your wood?
No, I've never preheated the wood. Does that throw it off? I should note, I'm using a UDS.

Speaking of wood, I'm using fresh cut (last fall) wood in stead of store bought wood. This seems like it has a much fruitier smell. Has anyone else noticed that?
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Unread 04-30-2011, 01:45 PM   #11
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Assuming you are cooking on your UDS then you are fine. I have found that I always get spells of white smoke at times. Usually is because the lid was removed for whatever reason. This allows the charcoal to breathe and flare up. Once the lid is replace some of the coals are choked out producing white smoke. This will clear with time and eventually you will have blue or no smoke at all. Keep in mind though that once that shoulder starts to render fat and it drips onto the coals, you will get white smoke/steam but this is one of the "desired" effects of the UDS.
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Unread 04-30-2011, 02:09 PM   #12
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Pork went on at 10:40am CT. Drum is humming along 231-233* steady as a rock. Pork is at 99*. Any guesses on when it will be done?
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Unread 04-30-2011, 02:16 PM   #13
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should mention, it is a 6.8lb pork Shoulder-Butt roast
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Unread 04-30-2011, 02:17 PM   #14
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Its a whole shoulder? Probably gonna be a while. You might as well just go out and buy a case of your favorite beverage, drink yourself silly, pass out and then wake up tomorrow. It should be done then. How much did it weigh? Actually, I am more surprised that you are at 99* in only 2.5 hours at that temp.

Edit: You snuck in the answer as I was typing this. That size isn't that bad. If you are short on time you can foil around 160* to get it done.
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Unread 04-30-2011, 03:44 PM   #15
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My quess would be about 8:41 pm.
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