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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 01-16-2012, 07:42 PM   #1
Hunterman95
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Default Trouble keeping the smoke going

I have a UDS and a Weber kettle. I've been using the weber more for shorter smokes lately because I've found it really holds temps like a champ, wind/cold/rain/shine. But I am having trouble keeping a consitant smoke going. I typically use chunk wood, but have tried chips (dry) as well. The smoke will be good for 15-20 minutes, then die out. I'd open it up, stir my coals, and it would start smoking again, only to go out in another 15-20 minutes. I've never had this much trouble with my UDS. Any sugestions?
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Unread 01-16-2012, 07:44 PM   #2
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you don't need to see the smoke for it to be absorbing smoke flavor.. you may just have a very clean burn, which is desireable.
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Unread 01-16-2012, 07:57 PM   #3
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What Vin said ^^^^ thinner the smoke the better.
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Unread 01-16-2012, 08:01 PM   #4
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Quote:
Originally Posted by Hunterman95 View Post
I have a UDS and a Weber kettle. I've been using the weber more for shorter smokes lately because I've found it really holds temps like a champ, wind/cold/rain/shine. But I am having trouble keeping a consitant smoke going. I typically use chunk wood, but have tried chips (dry) as well. The smoke will be good for 15-20 minutes, then die out. I'd open it up, stir my coals, and it would start smoking again, only to go out in another 15-20 minutes. I've never had this much trouble with my UDS. Any sugestions?
What you want is what is referred to as "Sweet Blue" smoke. It is almost invisible. Too much smoke can cause creosote to form on the meat or in the condensation droplets on the top of the cooker and the residue will make your product bitter to the taste.
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Unread 01-16-2012, 08:42 PM   #5
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Sometimes the flavor is from the invisible smoke.
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Unread 01-16-2012, 09:38 PM   #6
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I guess that could be the case. I am color blind, so it's entirely possible the thin blue smoke is there, and I just can't see it
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Unread 01-16-2012, 09:51 PM   #7
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My Weber kettle runs an invisible smoke, but, I can taste it. Trust the taste, not the sight of smoke.
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Unread 01-16-2012, 10:03 PM   #8
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Quote:
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my weber kettle runs an invisible smoke, but, i can taste it. trust the taste, not the sight of smoke.
he said it best......
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Unread 01-16-2012, 10:11 PM   #9
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If you have wood you will have smoke flavor. I use to roll smoke during the whole burn. All that did was waste meat and wood... Give your exhaust a wiff you should be happy with the smell of the smokey meaty goodness coming out of there!
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Unread 01-17-2012, 03:51 AM   #10
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Less is more, IMO. There is nothing worse than oversmoked meat. We used 4 fist sized chunks of wood on a 10 chicken cook and a 8 pork butt cook this weekend.

The smoke flavor was totally spot on.
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Unread 01-17-2012, 04:39 AM   #11
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Same here, over smoked meat is the pits...been there, done that...didn't like it.


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Unread 01-17-2012, 09:43 AM   #12
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Quote:
Originally Posted by Hunterman95 View Post
I guess that could be the case. I am color blind, so it's entirely possible the thin blue smoke is there, and I just can't see it
After my drum settles in I can't see the smoke either, but I can smell it.

Some one posted here a while back a good test is to put your hand over the exhaust for a few second and then smell your hand. If it smells like smoke, you're good.
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