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Good looking smoke?

 
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texaggie2007
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Joined: 05 May 2010
Posts: 40
Location: Minot ND

PostPosted: Sat May 15 10 3:51 am    Post subject: Good looking smoke? Reply with quote

Smoking a couple racks of ribs for the first time on my new smoker; it's been awhile since I smoked a brisket with my dad back home and just wanted to make sure my smoke is looking right




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nes_matt
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Joined: 04 Jun 2008
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PostPosted: Sat May 15 10 3:53 am    Post subject: Reply with quote

It's a little hardcto see on the iPhone but it looks like nice white smoke to me.
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u63405
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Joined: 17 Apr 2010
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PostPosted: Sat May 15 10 4:48 am    Post subject: Reply with quote

thanks texaggie for posting and asking this cuz I too never really know if my smoke is right or not.
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realtorterry



Joined: 15 May 2010
Posts: 5

PostPosted: Sat May 15 10 5:14 am    Post subject: Reply with quote

that last pic is it man! Not to overburdened with the white cresote, just a thin line
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day_trippr
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Joined: 08 May 2009
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Location: Stow, MA

PostPosted: Sat May 15 10 5:17 am    Post subject: Reply with quote

texaggie2007, I'm not sure if nes_matt had a tongue-in-cheek thing going on and he was playin' with you, but you don't want white or gray or black smoke. You want blue smoke - meaning it's so thin it will actually appear to be a light blue color.

My first impression was: your smoke is more white than I'd want to see. Get your fire burning a bit cleaner. And for goodness sake, don't soak your smoke wood before using! Bad juju!

Cheers
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texaggie2007
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PostPosted: Sat May 15 10 5:31 am    Post subject: Reply with quote

yeah i didn't soak the wood; I think my problem was that I didn't have enough of a charcoal base you want a constant flame correct?
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day_trippr
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PostPosted: Sat May 15 10 5:40 am    Post subject: Reply with quote

texaggie2007 wrote:
yeah i didn't soak the wood; I think my problem was that I didn't have enough of a charcoal base you want a constant flame correct?


If you're burning sticks, the cleaner the fire the cleaner the smoke. Smoldering wood is definitely to be avoided - and if the fire is sizzling there might be a piece of wood that's too green.

Smoking for hours, you really don't need much smoke at any instant. The flavor will accumulate for as long as your smoking - at least until the meat is reduced to a hunk of char Shocked

Honest, if you can barely see the smoke while you're still holding at your desired cooking temperature, that's perfect.

Cheers!
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nes_matt
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PostPosted: Sat May 15 10 6:50 am    Post subject: Reply with quote

day_trippr wrote:
texaggie2007, I'm not sure if nes_matt had a tongue-in-cheek thing going on and he was playin' with you, but you don't want white or gray or black smoke. You want blue smoke - meaning it's so thin it will actually appear to be a light blue color.

My first impression was: your smoke is more white than I'd want to see. Get your fire burning a bit cleaner. And for goodness sake, don't soak your smoke wood before using! Bad juju!

Cheers


LOL! i was thinking grey, but typed white! but now that I see it on the pc, I agree it's a little too white.
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sat May 15 10 7:13 am    Post subject: Reply with quote

nes_matt, kick that fire up about 3 notches. It looks like you threw too many wood splits on at one time or they were wet. Get a good base of coals, either wood, lump or charcoal, and be gentle with your small splits. All pictures lead me to think that is bad smoke.
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k.a.m.
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PostPosted: Sat May 15 10 9:10 am    Post subject: Reply with quote

nes_matt, if I had smoke like that coming from my offset I would have to look and see if I had a log smoldering. Unless You just added a split then that smoke is normal for a minute or two. My stack only really shows a heat signature when she is burning clean, that is the thinnest of smoke and that is what I shoot for.
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Big Ron
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PostPosted: Sat May 15 10 9:26 am    Post subject: Reply with quote

I agree with what others have said and that is normal only when starting the fire. Once you get the fire burning clean you should barely see smoke. I cooked for a while with smoke like that and wondered why everythign tasted so smokey.
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DntBrnDPig
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PostPosted: Sat May 15 10 11:22 am    Post subject: Reply with quote

So how bout some pictures of 'good smoke'. Maybe make a sticky of it.

-Pig
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Remmy
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Joined: 06 Mar 2009
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PostPosted: Sat May 15 10 11:27 am    Post subject: Reply with quote

I got hungry just looking at that smoker until I saw the A&M logo. Razz Razz
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Reggae Q
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Joined: 25 Jan 2007
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Location: St. Louis, MO

PostPosted: Sat May 15 10 11:29 am    Post subject: Reply with quote

When you put in a split, leave the door on the firebox open till it catches fully, then close down. This will eliminate a lot of issues even if your draw, setup, etc...is perfect.
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Oregon smoker
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Joined: 07 Nov 2006
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PostPosted: Sat May 15 10 2:19 pm    Post subject: Reply with quote

DntBrnDPig wrote:
So how bout some pictures of 'good smoke'. Maybe make a sticky of it.

-Pig





Best i can do for you.
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day_trippr
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PostPosted: Sat May 15 10 9:25 pm    Post subject: Reply with quote

fwiw:


Royal Oak with well-seasoned Apple...

Cheers!
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Sat May 15 10 10:56 pm    Post subject: Reply with quote

You also have lots of room on top of your fire box to preheat a few splits,this way they will combust faster when you add them to your fire.You can see this in Oregon Smokers pic.
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Sgt. Stel
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PostPosted: Sat May 15 10 11:33 pm    Post subject: Reply with quote

I think pre-heating the splits makes for a cleaner burn. JM2C

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