The "right" type of smoke - Page 2

OrleansAg · 01-29-2013, 11:38 AM

Thanks guys, this has been a helpful thread for me to keep tweaking my fire technique. Appreciate it.

landarc · 01-29-2013, 01:24 PM

Lump charcoal does burn cleaner, once it is lit. But, if you put cold lump into a fire, it will also throw bad smoke initially. The key, as already stated, fire management for a consistent fire and preheating the coals. When I am doing a cook in my kettle, I preheat the charcoal in my chimney, I just light up a chimney filled with what I think I will need, fire off a few briquettes with a torch or paper and let it heat up and offgas. Works fine.

Ole Man Dan · 01-29-2013, 03:21 PM

It's easy to have a chimney of Lump to start before you need to add.

I heat my splits for my Offset before I toss them on the fire too. They catch fire easier, and give less bad smoke.

Midnight Smoke · 01-29-2013, 04:25 PM

Here is my best help...

Ready

Now if you are cooking a greasy meat like Chicken, White Smoke will be okay as it is the Grease burning off.

razrbakcrzy · 01-30-2013, 02:05 PM

^^^^Nice ^^^^demo^^^^

01-29-2013, 11:38 AM	#16
OrleansAg Is lookin for wood to cook with. Join Date: 10-16-12 Location: Seattle, WA Downloads: 0 Uploads: 0	Thanks guys, this has been a helpful thread for me to keep tweaking my fire technique. Appreciate it. __________________ >> BWS Chubby, DigiQ DX2, more to come...

01-29-2013, 01:24 PM	#17
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Lump charcoal does burn cleaner, once it is lit. But, if you put cold lump into a fire, it will also throw bad smoke initially. The key, as already stated, fire management for a consistent fire and preheating the coals. When I am doing a cook in my kettle, I preheat the charcoal in my chimney, I just light up a chimney filled with what I think I will need, fire off a few briquettes with a torch or paper and let it heat up and offgas. Works fine. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-29-2013, 04:25 PM	#19
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Here is my best help... Ready Now if you are cooking a greasy meat like Chicken, White Smoke will be okay as it is the Grease burning off. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-30-2013, 02:05 PM	#20
razrbakcrzy is one Smokin' Farker Join Date: 09-13-11 Location: Fort Smith, Ar. Downloads: 5 Uploads: 1	^^^^Nice ^^^^demo^^^^ __________________ Jim Boston Current Smoker "The most reliable, easiest to make at home, Smoker "The UDS" W/ an Auber temp. Controller w/ 20CFM Blower. Future Smoker $5438.25 Total BYC Smoker!! Some people spend an entire lifetime wondering if they made a difference in the world. But, the Marines don't have that problem. Ronald Reagan, President of the United States; 1985

01-29-2013, 03:21 PM	#18
Ole Man Dan is one Smokin' Farker Join Date: 07-24-11 Location: Gadsden, Alabama Downloads: 0 Uploads: 0	It's easy to have a chimney of Lump to start before you need to add. I heat my splits for my Offset before I toss them on the fire too. They catch fire easier, and give less bad smoke.