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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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12-09-2007, 02:40 PM
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#1 |
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is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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Sweet Blue on a UDS
Cooked 9 times on the UDS. Observation
 start out in the begining of the cook with sweet blue as it continues the smoke starts to turn white.Is this due to the direct cooking over the coals and the oils dripping on them and vaporizing? I feel this is normal.  You other UDS guys notice the same thing? Or does your smoke remain the sweet Blue during the cook?
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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking  Walker I BBQ because it is just so PRIMAL 
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12-09-2007, 03:51 PM
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#3 |
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Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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A little bit of white smoke is ok, as long as its not that thick billowing nasty stuff. It could be the coals or wood chunks, but my bet is its the grease burning off.
I guess the main question is how does your Q taste?
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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12-09-2007, 03:55 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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It's the fat evaporating.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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12-09-2007, 05:05 PM
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#5 |
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is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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The Que is tasting good. Yes I mix chips in with the briquets so they do not go off all at once. I notice that chicken seems the worst, but I do those at a higher temp of 270 to 300 deg Do use Kingdsford coals. Maybe I will try some Ranchers next weekend. I have wanted to try it any way
will try to take a picture of the smoke later and post it Thanks all 
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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL
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12-09-2007, 06:54 PM
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#6 |
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is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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Here are the pics of my smoke.
pic 1 is at the start  pic 2 is 1 hr into cook temp now 230 deg 1 rack ribs and about 18 Brauts 
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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL
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12-09-2007, 07:53 PM
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#7 | |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
 Yes, you are exactly right. The fats come to the surface surface of the meat, drip into the coals and vaporize. Watch the amount of the "fat smoke", and listen for the sizzle.....if either is too strong (the smoke or the sizzle), ramp the pit temp down. And you are doing the right thing letting the smoke settle down before adding any meat. I allow about an hour before adding any meat.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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