Thin Blue smoke?

anygrill · 06-01-2010, 05:11 PM

This will be 2 questions...
What is the importance of thin blue smoke?
Should I wait till thin blue smoke happens before I place my ribs or brisket or what ever Im going to be smoking?

Jeff S. · 06-01-2010, 05:15 PM

Thin blue smoke indicates a clean burning fire, in other words, less chance of creosote.

I always wait till my fire is burning correctly before I add anything to my smoker.

Lets see how I did...

jeffboyette · 06-01-2010, 05:18 PM

Right on... Billowing white or greyish blue smoke will leave a foul flavor on the food and a numbing sensation in your mouth. Creosote.

Little almost invisible smoke produces the prettiest and tastiest q. Clean fresh taste and you can still taste the meat.

flame is a good sign you got a clean burn. My offset and stick burner I make sure I can see a flame. Its worth waiting an additional thirty minutes to burn off the nasties and get the fire right.

Also don't go throwing fuel to the fire every hour or two. add more air to get temps up not more fuel. Preheat your sticks and chunks on your fire box. And avoid soaking your chunks. stay ahead of your fire so you don't have to close your intake to control temps. Snuffing a fire out causes bad smoke

landarc · 06-01-2010, 07:33 PM

Smoke is actually a blend of invisible gasses and suspended solids, when a fire is burning at low temperatures, it is not achieving complete combustion, thus the elements of the wood that can be burned are not fully incinerated. One of the compounds is creosote, there are other elements that can also exhibit bitter or grainy attributes to meat, or any other thing you might be cooking. Avoiding these elements is key to good taste.

MilitantSquatter · 06-01-2010, 09:00 PM

Yeah... what they said !!!

Harbormaster · 06-01-2010, 09:05 PM

I see the professionals have handled this with their usual aplomb.

Class dismissed.

Bbq Bubba · 06-01-2010, 09:06 PM

A pic is worth a thousand words......

Butcher BBQ · 06-01-2010, 09:53 PM

Not an expert on the subject but I believe the blue smoke happens when the Parkay Bottles falls into the fire.

bbq lover · 06-01-2010, 11:19 PM

butcher is on to somthing here comp.. tips 101

TalonBrew · 07-02-2010, 11:05 PM

Quote:

Originally Posted by Bbq Bubba

A pic is worth a thousand words......

Thank you. That was perfect.

Jorge · 07-02-2010, 11:12 PM

Quote:

Originally Posted by Butcher BBQ

Not an expert on the subject but I believe the blue smoke happens when the Parkay Bottles falls into the fire.

Is that working for you guys?

Jorge · 07-02-2010, 11:22 PM

If you have white smoke, you are liable to get a bitter tasting product at the end of a long cook. With a light, almost invisible, blue smoke you are much more likely to get some BBQ goodness.

It's takes some practice, but there are really only two elements to managing a fire. Fuel, and air. From there you can go to selecting and blending woods for the smoke flavor you want.

Tell this group what kind of cooker you have, or want to buy, and I suspect you'll get more than enough input to completely answer the question!

bandityo · 07-03-2010, 07:26 AM

well..what kind of smoke comes out of a pellet pooper?

baldbill · 07-03-2010, 11:26 AM

I am in the process of gathering stuff and building my first uds. Will the uds smoke be thin blue or white due to drippings falling on coals??

82muchhomework · 07-03-2010, 01:22 PM

Quote:

Originally Posted by Bbq Bubba

A pic is worth a thousand words......

Too see this picture in an old post is actually the reason I found this forum and the reason I joined.

Once they got me through the door, I stayed.

06-01-2010, 05:11 PM	#1
anygrill On the road to being a farker Join Date: 09-10-08 Location: Phoenix, Arizona Downloads: 0 Uploads: 0	Thin Blue smoke? This will be 2 questions... What is the importance of thin blue smoke? Should I wait till thin blue smoke happens before I place my ribs or brisket or what ever Im going to be smoking? __________________ BBQ is the rhythmical creation of beauty in smoke. Its sole arbiter is taste.

06-01-2010, 05:15 PM	#2
Jeff S. Full Fledged Farker Join Date: 04-20-10 Location: Coeur d alene, Idaho Downloads: 0 Uploads: 0	Thin blue smoke indicates a clean burning fire, in other words, less chance of creosote. I always wait till my fire is burning correctly before I add anything to my smoker. Lets see how I did... __________________ Sweet Blue Que Trailer'd LownSlo 48" x 20" with a Char-Broil Grill Hinged Dome UDS, Weber Kettle lid UDS Patio'd CharmGlo Gasser w/smoker tray [COLOR=red]Red (Super Lightning Fast)Lithium-Ion powered ThermoPen[/COLOR] 2 Modded ET-73's WSBA, PNWBA, KCBS, KCBS CBJ It's the I behind the Eye that see's

06-01-2010, 07:33 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Smoke is actually a blend of invisible gasses and suspended solids, when a fire is burning at low temperatures, it is not achieving complete combustion, thus the elements of the wood that can be burned are not fully incinerated. One of the compounds is creosote, there are other elements that can also exhibit bitter or grainy attributes to meat, or any other thing you might be cooking. Avoiding these elements is key to good taste. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

06-01-2010, 09:00 PM	#5
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Yeah... what they said !!! __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

06-01-2010, 09:05 PM	#6
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	I see the professionals have handled this with their usual aplomb. Class dismissed. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

06-01-2010, 05:18 PM	#3
jeffboyette Full Fledged Farker Join Date: 01-31-10 Location: Waldorf, MD Downloads: 0 Uploads: 0	Right on... Billowing white or greyish blue smoke will leave a foul flavor on the food and a numbing sensation in your mouth. Creosote. Little almost invisible smoke produces the prettiest and tastiest q. Clean fresh taste and you can still taste the meat. flame is a good sign you got a clean burn. My offset and stick burner I make sure I can see a flame. Its worth waiting an additional thirty minutes to burn off the nasties and get the fire right. Also don't go throwing fuel to the fire every hour or two. add more air to get temps up not more fuel. Preheat your sticks and chunks on your fire box. And avoid soaking your chunks. stay ahead of your fire so you don't have to close your intake to control temps. Snuffing a fire out causes bad smoke

06-01-2010, 09:53 PM	#8
Butcher BBQ is one Smokin' Farker Join Date: 07-03-07 Location: Chandler,OK Downloads: 0 Uploads: 0	Not an expert on the subject but I believe the blue smoke happens when the Parkay Bottles falls into the fire. __________________ www.ButcherBBQ.com "Trust Your Butcher" Often Imitated, but never Duplicated

06-01-2010, 11:19 PM	#9
bbq lover is one Smokin' Farker Join Date: 09-05-08 Location: tracy ca. Downloads: 0 Uploads: 0	butcher is on to somthing here comp.. tips 101 __________________ GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker

07-02-2010, 11:22 PM	#12
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	If you have white smoke, you are liable to get a bitter tasting product at the end of a long cook. With a light, almost invisible, blue smoke you are much more likely to get some BBQ goodness. It's takes some practice, but there are really only two elements to managing a fire. Fuel, and air. From there you can go to selecting and blending woods for the smoke flavor you want. Tell this group what kind of cooker you have, or want to buy, and I suspect you'll get more than enough input to completely answer the question! __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

07-03-2010, 07:26 AM	#13
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga Downloads: 0 Uploads: 0	well..what kind of smoke comes out of a pellet pooper? __________________ CS-680

07-03-2010, 11:26 AM	#14
baldbill Full Fledged Farker Join Date: 04-12-09 Location: columbiana alabama Downloads: 0 Uploads: 0	blue smoke I am in the process of gathering stuff and building my first uds. Will the uds smoke be thin blue or white due to drippings falling on coals??

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