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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 12-09-2007, 02:40 PM   #1
wlh3
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Default Sweet Blue on a UDS

Cooked 9 times on the UDS. Observation start out in the begining of the cook with sweet blue as it continues the smoke starts to turn white.
Is this due to the direct cooking over the coals and the oils dripping on them and vaporizing? I feel this is normal. You other UDS guys notice the same thing? Or does your smoke remain the sweet Blue during the cook?
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Unread 12-09-2007, 03:40 PM   #2
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Do you mix flavor wood in charcoal in layers or just drop on top? Meat drippings does add too white smoke.
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Unread 12-09-2007, 03:51 PM   #3
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A little bit of white smoke is ok, as long as its not that thick billowing nasty stuff. It could be the coals or wood chunks, but my bet is its the grease burning off.

I guess the main question is how does your Q taste?
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Unread 12-09-2007, 03:55 PM   #4
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It's the fat evaporating.
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Unread 12-09-2007, 05:05 PM   #5
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The Que is tasting good. Yes I mix chips in with the briquets so they do not go off all at once. I notice that chicken seems the worst, but I do those at a higher temp of 270 to 300 deg Do use Kingdsford coals. Maybe I will try some Ranchers next weekend. I have wanted to try it any way
will try to take a picture of the smoke later and post it
Thanks all
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Unread 12-09-2007, 06:54 PM   #6
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Here are the pics of my smoke.

pic 1 is at the start

pic 2 is 1 hr into cook temp now 230 deg
1 rack ribs and about 18 Brauts
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File Type: jpg 100_0439.jpg (81.2 KB, 90 views)
File Type: jpg 100_0440.jpg (80.2 KB, 91 views)
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Unread 12-09-2007, 07:53 PM   #7
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Quote:
Originally Posted by wlh3 View Post
Cooked 9 times on the UDS. Observation start out in the begining of the cook with sweet blue as it continues the smoke starts to turn white.
Is this due to the direct cooking over the coals and the oils dripping on them and vaporizing? I feel this is normal. You other UDS guys notice the same thing? Or does your smoke remain the sweet Blue during the cook?


Yes, you are exactly right. The fats come to the surface surface of the meat, drip into the coals and vaporize. Watch the amount of the "fat smoke", and listen for the sizzle.....if either is too strong (the smoke or the sizzle), ramp the pit temp down.

And you are doing the right thing letting the smoke settle down before adding any meat. I allow about an hour before adding any meat.
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