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Unread 10-12-2008, 10:16 AM   #1
RickyBobby
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Default Too Much White Smoke

I've finished my UDS. Yesterday was my inaugural smoke of 2 racks of baby backs and 2 pork tenderloin. I had white smoke for the entire 3 hours or so they were on the UDS. No matter what I did, in order to hold the temps, nothing but white smoke, no hint of sweet blue. I used straight Maple Leaf lump charcoal. The meat had a very heavy charcoal taste to it. I ate some of the ribs, the kids thought it was "too smokey!"

I have 3 X half inch by 6 inch long pipe nipples in the bottom, one with a ball valve. For the exhaust, I'm using the existing 2" bung with a 3" long nipple threaded in with an elbow.

Any ideas why so much white smoke?
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Unread 10-12-2008, 10:33 AM   #2
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How much wood did you use?
was it wet when you put the wood in the smoker?
What temp did the smoker get to?
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Unread 10-12-2008, 10:34 AM   #3
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You didnt use any wood at all? I dont seem to have that problem, I run mine on either Kingsford or Lump from Home Depot and about five chunks of pecan. I did have a problem with white smoke on my first run and it was because the pecan chunks were not pre-heated, so now I always set my first chunk back about an inch from where I am going to light the charcoal so it gets some time to heat up. A hot piece of wood ignites a lot easier and cleaner.
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Unread 10-12-2008, 10:36 AM   #4
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No wood used, just lump charcoal. The charcoal was not wet. I took it up to about 290 at one point to see if the smoke would turn blue, no go just white smoke.
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Unread 10-12-2008, 10:37 AM   #5
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Perhaps it was from the fat dripping directly on the coals!
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Unread 10-12-2008, 10:39 AM   #6
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I get a lot of smoke with my UDS's from the juices dripping on the coals. It should smoke, but it shouldn't give a bad smoke taste to the meat.

edit - BBS beat me to it:-)
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Unread 10-12-2008, 10:43 AM   #7
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That's quite possible. I think I may need to get another thermometer, I may have been running a bit hot, melting fat too fast and hence the white smoke.

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Perhaps it was from the fat dripping directly on the coals!
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Unread 10-12-2008, 12:12 PM   #8
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I agree with above comments fat dripping on the coals. Nothing wrong with that. Charcoal taste could be caused by adding the food to soon. I wait about an hour once I hit my target temp after firing mine up.
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Unread 10-12-2008, 12:37 PM   #9
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Quote:
Originally Posted by Pork Smoker View Post
I agree with above comments fat dripping on the coals. Nothing wrong with that. Charcoal taste could be caused by adding the food to soon. I wait about an hour once I hit my target temp after firing mine up.
This was the biggest lesson I had to learn on my UDS. Wait to put the meat on. It's hard sometimes but a good 45 minutes to an hour is what I do. It seems to work for me that way much better.
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Unread 10-12-2008, 02:48 PM   #10
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Quote:
Originally Posted by Pork Smoker View Post
I agree with above comments fat dripping on the coals. Nothing wrong with that. Charcoal taste could be caused by adding the food to soon. I wait about an hour once I hit my target temp after firing mine up.
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Originally Posted by trp1fox View Post
This was the biggest lesson I had to learn on my UDS. Wait to put the meat on. It's hard sometimes but a good 45 minutes to an hour is what I do. It seems to work for me that way much better.
What difference would that make?

It's not like your ashing over all your coals....

Weather it's burned for 10 minutes or an hour, it's still burning fresh charcoal the entire cook.

I agree the white smoke your seeing is from the fat vaporizing on the coals.
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Unread 10-12-2008, 03:14 PM   #11
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Quote:
Originally Posted by Bbq Bubba View Post
What difference would that make?

It's not like your ashing over all your coals....

Weather it's burned for 10 minutes or an hour, it's still burning fresh charcoal the entire cook.

I agree the white smoke your seeing is from the fat vaporizing on the coals.
I think my concept it that if the drum was not given time to get a good steady temp and by adding the meat to soon causes a drop in temp, more of a smolder than a cook while it struggles to regain target.

But what do I know said the grasshopper to the master...
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Unread 10-12-2008, 03:24 PM   #12
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He is using lump and as long as his temp is right he is good to go.

I find the UDS to give food a unique taste unless its something like a butt. If I had to choose food from my stick burner or UDS hands down it would be from the stickburner! UDS food is good the stickburner just takes Q to the next level! YMMV
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