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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-07-2010, 10:20 PM   #1
misterrachel
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Default 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?
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Unread 11-07-2010, 10:43 PM   #2
BRBBQ
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Thats the advantage of grease dripping on the fire. I started using a diffusser plate in my UDS.
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Unread 11-08-2010, 10:01 AM   #3
misterrachel
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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!

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Originally Posted by BRBBQ View Post
Thats the advantage of grease dripping on the fire. I started using a diffusser plate in my UDS.
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Unread 11-08-2010, 10:06 AM   #4
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Wet wood?
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Unread 11-08-2010, 12:00 PM   #5
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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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Unread 11-08-2010, 12:04 PM   #6
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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.
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Unread 11-08-2010, 12:56 PM   #7
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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.
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Unread 11-08-2010, 01:05 PM   #8
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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.
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