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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.


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Old 07-22-2010, 03:47 AM   #16
Smokesman
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Quote:
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!
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[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]
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Old 07-22-2010, 05:03 AM   #17
pigdog
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I appreciate all the responses. Maybe I can turn this thing around with the advice provided. Thanks all!
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