Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 07-22-2010, 03:47 AM   #16
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH

Originally Posted by Captain Dave View Post
I get a pretty good smoke ring with my drum even when I only use 2 or 3 chumks of wood. I cook at 225 or a little less with a 2" exhaust wide open. I dont wait for the drum to come up to temp but i do wait for the white smoke to go away. Also the meat is cold when I put it on.
I have never cooked on a UDS but I agree with Cap, putting the meat on cold will allow more time at a lower temp for smoke ring to form. If your only cooking one piece then it is most likely low overall moisture in the cooker the amount of moisture on the meat notwithstanding. A loaded down cooker will have higher humidity and typically results in more pronounced smoke rings. That said you may try adding a loaf or half catering pan filled with water and placed on a lower rack to create higher humidity in the cooker.

And yes...white/gray heavy smoke bad...thin almost invisible whispy blue smoke good!
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering
KCBS Certified BBQ Judge #54767
Weber Smokey Mountain 22 & Superior Smoker SS1

[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]
Smokesman is offline   Reply With Quote

Old 07-22-2010, 05:03 AM   #17
Full Fledged Farker
pigdog's Avatar
Join Date: 01-15-10
Location: Cody WY

I appreciate all the responses. Maybe I can turn this thing around with the advice provided. Thanks all!
pigdog is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread barbefunkoramaque Q-talk 51 07-09-2017 09:53 PM
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread Pitmaster T Q-talk 32 09-16-2011 05:44 PM
White, white, white, wezza ona Weber! Mark R Q-talk 20 09-11-2011 08:05 PM
Overnight Brisket last night-done this morning? Dinner tonight...what to do with the farking brisket till then Butt_Pirate Q-talk 10 07-03-2011 10:55 AM
DigiQ 2 ona drum-anyone done it? jdub Q-talk 2 06-15-2008 08:51 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 05:34 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts