Sweet Blue on a UDS

wlh3 · 12-09-2007, 02:40 PM

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?

Norcoredneck · 12-09-2007, 03:40 PM

Do you mix flavor wood in charcoal in layers or just drop on top? Meat drippings does add too white smoke.

nmayeux · 12-09-2007, 03:51 PM

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?

Bigmista · 12-09-2007, 03:55 PM

It's the fat evaporating.

wlh3 · 12-09-2007, 05:05 PM

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

wlh3 · 12-09-2007, 06:54 PM

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

thirdeye · 12-09-2007, 07:53 PM

Quote:

Originally Posted by wlh3

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.

12-09-2007, 02:40 PM	#1
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA Downloads: 0 Uploads: 0	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? __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

12-09-2007, 03:40 PM	#2
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Do you mix flavor wood in charcoal in layers or just drop on top? Meat drippings does add too white smoke. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

12-09-2007, 03:51 PM	#3
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA Downloads: 0 Uploads: 0	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? __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC

12-09-2007, 03:55 PM	#4
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	It's the fat evaporating. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

12-09-2007, 05:05 PM	#5
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA Downloads: 0 Uploads: 0	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 __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

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