The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-10-2011, 10:42 AM   #1
gambler
On the road to being a farker
 
gambler's Avatar
 
Join Date: 07-06-10
Location: Covina, CA
Downloads: 0
Uploads: 0
Default How do you get that sweet blue smoke on a UDS?

I've mimicked how to burn coals and wood chunks in my UDS from threads on this website. I use the minion method to burn, and I mix wood chunks into the charcoal. I've tried several ways of mixing the wood chunks. Started off with 5 or 6 chunks - too smokey, went down to 3 chunks, initially too smokey, then no smoke. And the smoke I get once they ignite is the heavy white smoke. How do I properly mix the wood chunks so that I get a pretty constant smoke throughout the most of the cook, and how do I get that sweet light blue smoke? It seems every time a wood chunk ignites, it burns white and heavy, then no smoke at all.
gambler is offline   Reply With Quote


Unread 09-10-2011, 11:01 AM   #2
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Go easy on the smoke wood,make sure it's dry.
No smoke is a good sign after white/blue smoke....sounds like you're on the right path.
...right now blue smoke over here!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Unread 09-10-2011, 11:04 AM   #3
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

I can easily get a clean wisp of blue on my ECB and my kettle but rarely see that happening with the UDS. It's virtually smokeless once it starts cruising but I know I'm getting smoke.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Unread 09-10-2011, 11:05 AM   #4
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

I've never got sweet blue smoke out my UDS or wsm like I got with my stickburner, just my experience. I don't worry about it too much and have no real issues. I wouldn't use green wood, especially green nutwoods, or too much wood though. The smoke is gonna get white from the fat dripping, anyway.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 09-10-2011, 11:29 AM   #5
colonel00
Quintessential Chatty Farker

 
colonel00's Avatar
 
Join Date: 06-03-10
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default

Because I reuse my charcoal, I rarely have a truly clean burn. For me, the trick is understanding when it is no longer nasty smoke of the coals lighting and rather previous drippings burning off. Even then, after opening the lid for a time to check meat I often get some smoke too. It usually takes quite a while to settle down to almost nothing but as others have said, no smoke at all is fine.
__________________
Brad
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
WWWWFBBQADD
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is online now   Reply With Quote


Thanks from:--->
Unread 09-10-2011, 11:59 AM   #6
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I agree with the dripping fat produces white smoke theory. If have a drip pan or diffuser which keeps the drippings from burning, then that is a different matter.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 09-10-2011, 12:10 PM   #7
Zin
is one Smokin' Farker
 
Join Date: 05-23-11
Location: South, Texas
Downloads: 0
Uploads: 0
Default

I like the fat dripping burning in the fire, fat is flavor.
Zin is online now   Reply With Quote


Unread 09-10-2011, 12:16 PM   #8
gambler
On the road to being a farker
 
gambler's Avatar
 
Join Date: 07-06-10
Location: Covina, CA
Downloads: 0
Uploads: 0
Default

As far as the white smoke goes, even with no meat on grill, once the wood chunks start to ignite, all I get is heavy white smoke. Is this normal for everyone? And I do use seasoned dry wood chunks. Apple wood to be exact. And like Carbon and Dave Russel said, I also get that sweet blue smoke from my stickburner, but can't seem to get it on my UDS. It's either too much, or none at all.
gambler is offline   Reply With Quote


Unread 09-10-2011, 12:31 PM   #9
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Whenever I take a quick peek to check the meat I see blue smoke within the drum. That's really the only time I see blue.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Unread 09-10-2011, 12:33 PM   #10
gambler
On the road to being a farker
 
gambler's Avatar
 
Join Date: 07-06-10
Location: Covina, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Carbon View Post
Whenever I take a quick peek to check the meat I see blue smoke within the drum. That's really the only time I see blue.
Hey Carbon, when your wood chunks initially begin to smoke, is it a heavy white smoke? And if it is do you put your meat on once it goes away, or during?
gambler is offline   Reply With Quote


Unread 09-10-2011, 12:47 PM   #11
Mitch
is One Chatty Farker
 
Mitch's Avatar
 
Join Date: 10-22-07
Location: Lincoln NE
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gambler View Post
Hey Carbo n, when your wood chunks initially begin to smoke, is it a heavy white smoke? And if it is do you put your meat on once it goes away, or during?
Once the wood is completely burning it will put off minimal smokeaka blue smoke. But only if it has plenty of air flow. Partiallyburning wood and or chokeddown air intake causes too much smoke. And yes, put meat on once white/black smoke stops.
__________________
Gator Pit Entertainer
Stumps GF223
Lg. BGE
Mitch is offline   Reply With Quote


Unread 09-10-2011, 12:50 PM   #12
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gambler View Post
Hey Carbon, when your wood chunks initially begin to smoke, is it a heavy white smoke? And if it is do you put your meat on once it goes away, or during?
I initially get that white smoke with or without wood chunks. I wait a bit for the white smoke to subside and temperature to stabilize before putting meat on.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Unread 09-10-2011, 01:34 PM   #13
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Chico, CA
Downloads: 0
Uploads: 0
Default

Reusing the briq's, which I do, makes it tough with the fat drippings, but I can get blue most of the time..

Blackened is offline   Reply With Quote


Unread 09-10-2011, 02:00 PM   #14
gambler
On the road to being a farker
 
gambler's Avatar
 
Join Date: 07-06-10
Location: Covina, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Blackened View Post
Reusing the briq's, which I do, makes it tough with the fat drippings, but I can get blue most of the time..

Do you use wood chunks, if so, how many/what type of wood? Also do you get that blue smoke throughout the whole cook?
gambler is offline   Reply With Quote


Unread 09-10-2011, 02:12 PM   #15
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Chico, CA
Downloads: 0
Uploads: 0
Default

I use chunks, oak, apple, and cherry, all very well seasoned.. I use about 3 half fist sized chunks.. I get thick smoke at first, but I'll wait a half hour - 45 minutes for it to start burning clean.. all bets are off though if you have fat drippings from the previous cook..
Blackened is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sweet Blue on a UDS wlh3 Q-talk 6 12-09-2007 07:53 PM
Anyone else got sweet blue going today??? roknrandy Q-talk 16 10-30-2006 10:21 PM
sweet blue from the WSM rookiedad Q-talk 10 01-06-2006 08:03 PM

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

Loading



All times are GMT -5. The time now is 03:45 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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