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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 06-04-2007, 02:34 PM   #1
leanza
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Default Blue Smoke Question.

I fired up my Silver Smoker this weekend and was working on fire control. I'm trying to better understand how air flow, heat and fuel play into getting as much a blue smoke as possible. I used Rancher, chunks and stix alternating during 6hr cook. I learned alot.

What I noticed was that when I would pop my firebox open on the side a bit to get more oxy, I would see blue smoke coming out of the firebox while at the stack end a somewhat more whiteish smoke would be exhausting.

Is it safe to assume that since I am having what appears to be correct combustion in my fire box, that the more whiteish exhaust is a result of smoke condensing in the cooler cooking chamber and that it is a suitable smoke? Thanks ahead of time for your opinions.
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Unread 06-04-2007, 02:42 PM   #2
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Hmm, usually when I get white smoke it's after I close the intake a bit - or add cold wood.
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Unread 06-04-2007, 02:50 PM   #3
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Quote:
Originally Posted by leanza View Post
I'm trying to better understand how air flow, heat and fuel play into getting as much a blue smoke as possible.

What I noticed was that when I would pop my firebox open on the side a bit to get more oxy, I would see blue smoke coming out of the firebox while at the stack end a somewhat more whiteish smoke would be exhausting.

Is it safe to assume that since I am having what appears to be correct combustion in my fire box, that the more whiteish exhaust is a result of smoke condensing in the cooler cooking chamber and that it is a suitable smoke? Thanks ahead of time for your opinions.
I don't know where the "blue smoke" thing originated, but I suspect it was from a very light gray smoke with a blue sky in the background. At least I've never seen "blue smoke" come from my smoker.

While wood smoke has alot of stuff in it, it's color is mainly carbon in particulate form. Pure carbon is black. And yeah, you want to minimize that.

I'm happiest when I can see nothing coming out of my smoker exhaust. That indicates the most complete combustion.

So not to worry leanza. I'd say with certainty that your biggest mistake was not having some meat in there while farking around.
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Unread 06-04-2007, 03:06 PM   #4
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maybe it was just really depressed ....
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Unread 06-04-2007, 03:45 PM   #5
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I'm pretty sure it was a blue hewed smoke. I had no beers in me yet. Anyway, I had a rack of ribs in it so is was for a good cause.
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Unread 06-04-2007, 03:54 PM   #6
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Did you happen to hear Jimi Hendrix playing Purple Haze in the background?
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Unread 06-04-2007, 04:12 PM   #7
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" I feel funny but I don't know why...Excuse me why I kiss the"...... blew hewed smoke coming out of my fire box.
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Unread 06-04-2007, 04:27 PM   #8
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Here is a picture taken by "Scotty's Inferno" showing a nice mellow smoke coming from his Big Green Egg. I think Scott described this sweet blue smoke perfectly saying "you almost wonder if it's even there".

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Unread 06-04-2007, 04:36 PM   #9
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10-4 thirdeye. I seen plenty of it yesterday. I had no problem per-say getting blue. But I was curious, as it related to my original question. Thanks for the pic.
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Unread 06-05-2007, 09:08 AM   #10
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Could be a bit of grease sizzling and producing the grey smoke because of increased air stoking the flames and pushing them into the chamber....Just a thought....
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Unread 06-05-2007, 09:13 AM   #11
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Default bit o' blue

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Unread 06-05-2007, 09:29 AM   #12
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You want to imagine that's blue? Okay. The point is that it should be as faint as possible.
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Unread 06-05-2007, 09:33 AM   #13
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Quote:
Originally Posted by Mark View Post
I don't know where the "blue smoke" thing originated, but I suspect it was from a very light gray smoke with a blue sky in the background. At least I've never seen "blue smoke" come from my smoker.

While wood smoke has alot of stuff in it, it's color is mainly carbon in particulate form. Pure carbon is black. And yeah, you want to minimize that.

I'm happiest when I can see nothing coming out of my smoker exhaust. That indicates the most complete combustion.

So not to worry leanza. I'd say with certainty that your biggest mistake was not having some meat in there while farking around.
You hit it on the head Mark. The hotter the fire the less smoke you will see, but that does not mean that you will have less smoke flavor. The smoke you see is unburned particles, which have nothing to do with flavor unless you get so much of the particles on you meat it taste bitter. Otherwise known as soot. SO if you want to babysit you smoker small hot fores are the way to go, but if you smoker can run for along time with nice steady stream of smoke it isn't a bad thing.
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Unread 06-05-2007, 09:45 AM   #14
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Quote:
Originally Posted by Mark View Post
You want to imagine that's blue? Okay. The point is that it should be as faint as possible.
Whether you see a bluish color is irrelevant-- it certainly aint white or grey, or thick. The point you made is correct, faint, wispy or 'invisible' smoke is best. I think the pictures show the kind of smoke to shoot for....
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Unread 06-05-2007, 10:56 AM   #15
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Quote:
Originally Posted by backyardchef View Post
Whether you see a bluish color is irrelevant-- it certainly aint white or grey, or thick. The point you made is correct, faint, wispy or 'invisible' smoke is best. I think the pictures show the kind of smoke to shoot for....

That about says it all right there.
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