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Unread 08-29-2009, 10:55 AM   #1
Bob E Que
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Default Blue smoke question

I know that is my goal. What does it look like?

Or a better question, what shouldn't the smoke look like?

it is too breezy here to take a picture of what I have now.
it is a light, wispy smoke that smells of hickory/apple and spices. I have also started putting a bit of Royal Oak into the smouldering chips too


Will the 'bad smoke' have a distinctive odour?
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Unread 08-29-2009, 11:00 AM   #2
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Quote:
Originally Posted by Bob E Que View Post

Will the 'bad smoke' have a distinctive odour?
Yes. Cup your hand over the smoke stack for a few seconds. Smell your hand. If smells bad, so does your smoke. It should have a sweet, pleasant smell.
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Unread 08-29-2009, 11:11 AM   #3
Bob E Que
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It has a sweet smell. After washing my hands, with just water, there is a light creosote smell, fragrant but not bitter.
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Unread 08-29-2009, 11:13 AM   #4
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it looks blue



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Unread 08-29-2009, 11:13 AM   #5
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Perfect example...
Attached Images
File Type: jpg smokegoodvsevil.jpg (49.9 KB, 1101 views)
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Unread 08-29-2009, 11:35 AM   #6
Bob E Que
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Default Thanks.

Judging by the BGE pics, i have good. it went to bad/ugly once when I my wood chips flared up, choked the vent and got it back to good.
I need to work on my volume. I don't get nearly as much smoke as the offset pics.
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Unread 08-29-2009, 01:57 PM   #7
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Practice, Grasshopper! Try for as little smoke as you can get. Use chunks instead of chips, and leave the top/exhaust vent fully open and adjust with the intake. As long as your wood is burning, you will have smoke flavor. If you look at the wood and it is smoking, you need more air.
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Unread 08-29-2009, 03:48 PM   #8
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Default Bob e que...............:)-

Small smoker,small chunks. Power to the woodburners. Charcoal sux...
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Unread 08-29-2009, 03:50 PM   #9
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Yes, more smoke is not the goal unless you like a really over-powering smoke flavor. That offset shot is a great example of the ends of the spectrum. RTD has as nice an set of examples as I have seen.
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Unread 08-29-2009, 06:30 PM   #10
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Quote:
Originally Posted by Bbq Bubba View Post
Perfect example...
Probably THE best illustration for what we are trying to achieve!
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Unread 08-29-2009, 08:54 PM   #11
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Quote:
Originally Posted by Bbq Bubba View Post
Perfect example...
So as a newbie, am I to assume the smoker on the left is not showing good smoke? That the goal is to smoke more like the smoker on the right?
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Unread 08-29-2009, 08:59 PM   #12
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Quote:
Originally Posted by Papa Payne View Post
So as a newbie, am I to assume the smoker on the left is not showing good smoke? That the goal is to smoke more like the smoker on the right?
Yes.
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Unread 08-29-2009, 09:06 PM   #13
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Quote:
Originally Posted by BigAl View Post
Yes.
Thanks, I didn't know that. Now I'm off to search the forum for "blue smoke" to learn more about it...

Every time I've used my offset smoker, it smokes like the one on the left and the food has a strong smoke taste...
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Unread 08-29-2009, 10:10 PM   #14
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Do you get the mild bitter taste as well?
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Unread 08-29-2009, 11:09 PM   #15
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The ideal smoke is different with each type of cooker, and it depends on the fuel you are using. All cookers have a sweet spot with respect to the vent settings, so the settings that work with one, may be wrong for another. Like Rick, I can get some pretty smoke from my Egg. When he sent me that second picture, Scott said "you almost wonder if it's even there".

Kevin is correct in that you need to smell the smoke, I need to try the residual method on the hand he mentioned. One word of caution when cooking direct, raised direct or very raised direct..... the smoke will almost always be white because of the fat dripping onto the coals. Here is where smell really comes into play more than sight.
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