Blue smoke?

wickedbbq'r · 09-07-2009, 07:35 AM

I have been smoking BBQ for about three years now, and have not heard of blue smoke until after joining this site recently. I use a char-griller with side fire box. I would normally start the coal in a chimmney and then add to the fire box. I would then add the wood chunks to the fire. When the smoke started the food went on. Should I start the chunks in a chimmney as well? And when the white smoke is gone, is that when the blue begins? Help!

Kevin · 09-07-2009, 07:41 AM

I preheat the wood on top of the firebox. It then ignites immediately when added to the hot coals. No white smoke, just sweet blue.

garyk1398 · 09-07-2009, 07:45 AM

Don't add it to the chimney, you are on the right track of adding it on the coals. We may never get to this level of blue (look to the left) but it is always nice to dream!

wickedbbq'r · 09-07-2009, 07:46 AM

what do you put the wood in on top of the firebox?

BBQ Bandit · 09-07-2009, 07:48 AM

Quote:

Originally Posted by wickedbbq'r

I have been smoking BBQ for about three years now, and have not heard of blue smoke until after joining this site recently. I use a char-griller with side fire box. I would normally start the coal in a chimmney and then add to the fire box. I would then add the wood chunks to the fire. When the smoke started the food went on.Should I start the chunks in a chimmney as well? And when the white smoke is gone, is that when the blue begins? Help!

Allow the smoker to warm up empty (without food) while the smoker will chug out white smoke (about 45-60 minutes) During this time... preheat your wood chunks. Add meat when smoker is up to temp. Blue smoke means a clean , hot smoke.

Do you have a raised firegrate or a charcoal box? Would benefit air ventilation and cleaner burns. The pic is not my own... but is the best example of white/blue smoke I saw .

Kevin · 09-07-2009, 07:51 AM

I just took these pics. The BSKD is running about 300* with Oak and Cherry, The UDS is running about 225* with briquettes and Cherry.

wickedbbq'r · 09-07-2009, 07:57 AM

I have a raised firegrate.

Kevin · 09-07-2009, 08:01 AM

Quote:

Originally Posted by wickedbbq'r

what do you put the wood in on top of the firebox?

Nothing, but I was thinking of the BSKD with the flat top. The Chargriller has a round top so,,,,,,,, you may want to think of another plan.

Rick-in-LB · 09-07-2009, 08:14 AM

On your chargriller, put the wood on the smoke box handle, the top one not the bottom one. You can stack a 6" to 8" pieces on it and add as needed.

Get a larger charcoal basket and you can do longer smokes without adding...more sleep time.

Hope this helps and wear gloves because they do get warm.

wickedbbq'r · 09-07-2009, 08:32 AM

Kevin, Char-griller sells a flat top to add to the firebox. Looks like I need to pick one up. How long should I leave the chunks on there before adding to the fire?

Kevin · 09-07-2009, 08:36 AM

I put a few chunks on about 20 minutes before I'll need to add fuel. Keep an eye on them though. They will catch fire.

River City Smokehouse · 09-07-2009, 08:43 AM

Oh, the sweet blue! Preheating the wood is what helps me.

wickedbbq'r · 09-07-2009, 08:44 AM

Thanks everyone, I can see by joining this site I will be increasing my barbeque IQue. Enjoy the rest of your Labor Day weekend!

bbqfans · 09-08-2009, 09:55 PM

Sweet Blue

Meat Burner · 09-08-2009, 10:09 PM

We always add at least one chunk in the chimney to get that really mellow smoke flavor. It will add mildness to the overall smoke flavor. We add chunks as well but you might be surprised with that little extra flavor. You have a true piece of wood smoking. Just a thought.

09-07-2009, 07:35 AM	#1
wickedbbq'r Full Fledged Farker Join Date: 08-27-09 Location: Fairfield County, CT Downloads: 0 Uploads: 0	Blue smoke? I have been smoking BBQ for about three years now, and have not heard of blue smoke until after joining this site recently. I use a char-griller with side fire box. I would normally start the coal in a chimmney and then add to the fire box. I would then add the wood chunks to the fire. When the smoke started the food went on. Should I start the chunks in a chimmney as well? And when the white smoke is gone, is that when the blue begins? Help! __________________ JC'S WICKED BBQ TEAM KCBS Member & CBJ. NEBS Member 2-BBQ Guru Onyx Oven w/ Guru 3-22" & 1-18" WSM 26" Weber OTG 1-22" Weber Performer Splash-Proof Super-Fast Orange Thermapen

09-07-2009, 07:41 AM	#2
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	I preheat the wood on top of the firebox. It then ignites immediately when added to the hot coals. No white smoke, just sweet blue. __________________ Kevin

09-07-2009, 07:45 AM	#3
garyk1398 Babbling Farker Join Date: 08-05-08 Location: South O, Omaha, NE Downloads: 0 Uploads: 0	Don't add it to the chimney, you are on the right track of adding it on the coals. We may never get to this level of blue (look to the left) but it is always nice to dream! __________________ Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner. Gary, KCBS -CBJ Certified Nebraska MOINK Baller, KCBS - CBJ Semper Fi, when in doubt empty the magazine

09-07-2009, 07:46 AM	#4
wickedbbq'r Full Fledged Farker Join Date: 08-27-09 Location: Fairfield County, CT Downloads: 0 Uploads: 0	what do you put the wood in on top of the firebox? __________________ JC'S WICKED BBQ TEAM KCBS Member & CBJ. NEBS Member 2-BBQ Guru Onyx Oven w/ Guru 3-22" & 1-18" WSM 26" Weber OTG 1-22" Weber Performer Splash-Proof Super-Fast Orange Thermapen

09-07-2009, 07:51 AM	#6
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	I just took these pics. The BSKD is running about 300* with Oak and Cherry, The UDS is running about 225* with briquettes and Cherry. __________________ Kevin

09-07-2009, 07:57 AM	#7
wickedbbq'r Full Fledged Farker Join Date: 08-27-09 Location: Fairfield County, CT Downloads: 0 Uploads: 0	I have a raised firegrate. __________________ JC'S WICKED BBQ TEAM KCBS Member & CBJ. NEBS Member 2-BBQ Guru Onyx Oven w/ Guru 3-22" & 1-18" WSM 26" Weber OTG 1-22" Weber Performer Splash-Proof Super-Fast Orange Thermapen

09-07-2009, 08:32 AM	#10
wickedbbq'r Full Fledged Farker Join Date: 08-27-09 Location: Fairfield County, CT Downloads: 0 Uploads: 0	Kevin, Char-griller sells a flat top to add to the firebox. Looks like I need to pick one up. How long should I leave the chunks on there before adding to the fire? __________________ JC'S WICKED BBQ TEAM KCBS Member & CBJ. NEBS Member 2-BBQ Guru Onyx Oven w/ Guru 3-22" & 1-18" WSM 26" Weber OTG 1-22" Weber Performer Splash-Proof Super-Fast Orange Thermapen

09-07-2009, 08:36 AM	#11
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	I put a few chunks on about 20 minutes before I'll need to add fuel. Keep an eye on them though. They will catch fire. __________________ Kevin

09-07-2009, 08:43 AM	#12
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	Oh, the sweet blue! Preheating the wood is what helps me. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

09-07-2009, 08:44 AM	#13
wickedbbq'r Full Fledged Farker Join Date: 08-27-09 Location: Fairfield County, CT Downloads: 0 Uploads: 0	Thanks everyone, I can see by joining this site I will be increasing my barbeque IQue. Enjoy the rest of your Labor Day weekend! __________________ JC'S WICKED BBQ TEAM KCBS Member & CBJ. NEBS Member 2-BBQ Guru Onyx Oven w/ Guru 3-22" & 1-18" WSM 26" Weber OTG 1-22" Weber Performer Splash-Proof Super-Fast Orange Thermapen

09-08-2009, 09:55 PM	#14
bbqfans Full Fledged Farker Join Date: 11-12-08 Location: Gibsonburg,Ohio Downloads: 0 Uploads: 0	Smoke????? Sweet Blue

09-08-2009, 10:09 PM	#15
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	We always add at least one chunk in the chimney to get that really mellow smoke flavor. It will add mildness to the overall smoke flavor. We add chunks as well but you might be surprised with that little extra flavor. You have a true piece of wood smoking. Just a thought. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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