Wampus
somebody shut me the fark up.
- Joined
- Jun 5, 2009
- Location
- Mooresville, IN
I've got an upright OK Joe's:
I am going all wood in it for it's maiden (to me) voyage.
As I'm sitting here watching the smoke puff out the top, I'm wondering why you can risk having too much smoke while using charcoal and chunk, but when ALL you have it wood, why don't you have to worry about the amount of smoke since that's ALL there is: wood smoke?
Also, depending on different times of the cook (still very early) there's been different amounts of smoke and color. Sometime's (early) it's been billowing white, sometimes not as much, but still white, and sometimes a hint of blue.
To get to the "sweet blue" stage, is it about the fire breathing better, or ?? I don't know if it's better to have all the vents on firebox open and only control temp with exhaust vent? Or....the other way around....?
Does having as much "ventage" as possible at the firebox have anything to do with the quality of smoke? I've always worked my other cookers with bottom 100%, and controlled temp with the top vents...
DON'T GET ME WRONG.....I know it's all about learning your smoker and all, just wanting clarification on the "theories" behind smoke control more than air/temp control (if there is any).
Soooo....?
Lay the science down for me.......
I am going all wood in it for it's maiden (to me) voyage.
As I'm sitting here watching the smoke puff out the top, I'm wondering why you can risk having too much smoke while using charcoal and chunk, but when ALL you have it wood, why don't you have to worry about the amount of smoke since that's ALL there is: wood smoke?
Also, depending on different times of the cook (still very early) there's been different amounts of smoke and color. Sometime's (early) it's been billowing white, sometimes not as much, but still white, and sometimes a hint of blue.
To get to the "sweet blue" stage, is it about the fire breathing better, or ?? I don't know if it's better to have all the vents on firebox open and only control temp with exhaust vent? Or....the other way around....?
Does having as much "ventage" as possible at the firebox have anything to do with the quality of smoke? I've always worked my other cookers with bottom 100%, and controlled temp with the top vents...
DON'T GET ME WRONG.....I know it's all about learning your smoker and all, just wanting clarification on the "theories" behind smoke control more than air/temp control (if there is any).
Soooo....?
Lay the science down for me.......