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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 12-01-2013, 07:25 PM   #1
Jeffm827i
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Default White smoke

So I have cooked a few things on my UDS now. It seems to produce quite a bit of white smoke and not the light Blue smoke I see so many speak of. I usually get that smoke towards the end of my smoke. So I am using RO lump and 1/2 chimney of briquettes to start. Tell me what I am missing.
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Unread 12-01-2013, 07:30 PM   #2
HeSmellsLikeSmoke
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The white smoke in a clean burning UDS is from the fat and juiced dripping into the coals. It's perfectly normal.
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Unread 12-01-2013, 07:40 PM   #3
Fwismoker
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Yea white is normal especially poultry drippings or a fatty butt
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Unread 12-01-2013, 07:46 PM   #4
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How's your food taste?
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Unread 12-01-2013, 07:53 PM   #5
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Mine takes an hour or so before it settles in enough to produce the thin blue smoke. The longer you can wait to throw the meat on the cleaner the smoke will be.
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Unread 12-01-2013, 08:19 PM   #6
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Stop buying your meat at the Green Frog........... Just Kidding
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Unread 12-01-2013, 08:19 PM   #7
Jeffm827i
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Quote:
Originally Posted by LMAJ View Post
How's your food taste?
Has good flavor no complaints. Ok maybe I will also let it burn a little longer prior to putting meat on. Thanx
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Unread 12-01-2013, 08:22 PM   #8
Jeffm827i
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Quote:
Originally Posted by BBQ_MAFIA View Post
Stop buying your meat at the Green Frog........... Just Kidding
No Green a Frog shopping for me. You must be a a Transplant! I buy most of my meat from Woodale Market.
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Unread 12-02-2013, 09:53 AM   #9
BBQ_MAFIA
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My wife is from Bakersfield. I thought you would get a kick out of someone from New Jersey calling out the Green Frog in a post. I don't have a UDS so I can't comment on your issue. I hope you get things figured out.

Good luck.

Quote:
Originally Posted by Jeffm827i View Post
No Green a Frog shopping for me. You must be a a Transplant! I buy most of my meat from Woodale Market.
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Unread 12-02-2013, 10:00 AM   #10
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It can also be steam from damp cold make-up air white at the begging is a dirty fire. White after the cook has started is either a massive amount of drippings or as previously stated. Once you dump you hot on top lever the lid off until you see TBS start to rise then put the lid on and dial it in. I do it that way and I can be at cook temp ready to go withe TBS in 15 min.
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