White Smoke Everywhere! Help!!!

misterrachel · 11-07-2010, 10:20 PM

Sooo...made a batch of Dino Bones on Saturday. Here's the setup:

UDS, fired up via minion method with regular old Kingsford

Temp brought up to 225*

Throughout the smoke, I had several heavy periods of white smoke...especially towards the end. You could really taste it on the ribs. Any way to prevent this?

BRBBQ · 11-07-2010, 10:43 PM

Thats the advantage of grease dripping on the fire. I started using a diffusser plate in my UDS.

misterrachel · 11-08-2010, 10:01 AM

Silly me. I guess I should have thought of that while the Dinos were dripping fat all over the coals!

I'll try a diffuser next time. Thanks!

Quote:

Originally Posted by BRBBQ

Thats the advantage of grease dripping on the fire. I started using a diffusser plate in my UDS.

Dr_KY · 11-08-2010, 10:06 AM

Wet wood?

Dave Russell · 11-08-2010, 12:00 PM

You don't like that good ole' pit flavor?

Nah, seriously, I don't want much of it, either. I used a pan when I wanted to eliminate it, but I read that some folks don't have enough exhaust venting and that can make it a lot worse. Cooking less meat will help as well, but dino bones do have a lot of fat to render. Baby backs and chicken are awesome off a uds, though.

landarc · 11-08-2010, 12:04 PM

I have not seen this problem on a UDS with butts, briskets or chicken, I did not notice white smoke of significant quantity during the cook process. I am sure there was fat rendering. I wonder if there is an issue with your intake or exhaust balance that is causing your fire to smother with the drippings. When I see lots of white smoke mid-fire, I think of smothering of the coals, which would argue for not enough air to keep the fire going.

---k--- · 11-08-2010, 12:56 PM

Was the smoke always after you took the lid off? If so, stop taking the lid off!

I'm still new to the UDS faithful. But, I notice that when I take the lid off, the wood gets a lot of air and catches fire with a big yellow flame, which produces the bad smoke. Burying the wood under charcoal seems to help reduce this.

Phubar · 11-08-2010, 01:05 PM

If your smoke was blue from start the white smoke is probably from the fat/marinade/juices dripping on the hot coals.
If your smoke was white from the start maybe your coals and/or wood were wet.

11-07-2010, 10:20 PM	#1
misterrachel On the road to being a farker Join Date: 12-26-09 Location: Overland Park, KS Downloads: 0 Uploads: 0	White Smoke Everywhere! Help!!! Sooo...made a batch of Dino Bones on Saturday. Here's the setup: UDS, fired up via minion method with regular old Kingsford Temp brought up to 225* Throughout the smoke, I had several heavy periods of white smoke...especially towards the end. You could really taste it on the ribs. Any way to prevent this? __________________ Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a UDS

11-08-2010, 10:06 AM	#4
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	Wet wood? __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

11-08-2010, 12:04 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I have not seen this problem on a UDS with butts, briskets or chicken, I did not notice white smoke of significant quantity during the cook process. I am sure there was fat rendering. I wonder if there is an issue with your intake or exhaust balance that is causing your fire to smother with the drippings. When I see lots of white smoke mid-fire, I think of smothering of the coals, which would argue for not enough air to keep the fire going. __________________ "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

11-08-2010, 12:56 PM	#7
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	Was the smoke always after you took the lid off? If so, stop taking the lid off! I'm still new to the UDS faithful. But, I notice that when I take the lid off, the wood gets a lot of air and catches fire with a big yellow flame, which produces the bad smoke. Burying the wood under charcoal seems to help reduce this. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

11-08-2010, 01:05 PM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	If your smoke was blue from start the white smoke is probably from the fat/marinade/juices dripping on the hot coals. If your smoke was white from the start maybe your coals and/or wood were wet. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

11-07-2010, 10:43 PM	#2
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	Thats the advantage of grease dripping on the fire. I started using a diffusser plate in my UDS.

11-08-2010, 12:00 PM	#5
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee Downloads: 0 Uploads: 0	You don't like that good ole' pit flavor? Nah, seriously, I don't want much of it, either. I used a pan when I wanted to eliminate it, but I read that some folks don't have enough exhaust venting and that can make it a lot worse. Cooking less meat will help as well, but dino bones do have a lot of fat to render. Baby backs and chicken are awesome off a uds, though.

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