Good looking smoke?

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

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

nes_matt · BBQ Fan Joined: 04 Jun 2008 Posts: 266

It's a little hardcto see on the iPhone but it looks like nice white smoke to me.

u63405 · BBQ Fan Joined: 17 Apr 2010 Posts: 127

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

realtorterry · Joined: 15 May 2010 Posts: 5

that last pic is it man! Not to overburdened with the white cresote, just a thin line

day_trippr · Posted: Sat May 15 10 5:17 am Post subject:

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 · Newbie Joined: 05 May 2010 Posts: 40 Location: Minot ND

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?

day_trippr · Posted: Sat May 15 10 5:40 am Post subject:

nes_matt · BBQ Fan Joined: 04 Jun 2008 Posts: 266

Jarhead · Posted: Sat May 15 10 7:13 am Post subject:

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. · Posted: Sat May 15 10 9:10 am Post subject:

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 · Posted: Sat May 15 10 9:26 am Post subject:

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 · BBQ Fan Joined: 01 Jul 2009 Posts: 261

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

-Pig

Remmy · Posted: Sat May 15 10 11:27 am Post subject:

I got hungry just looking at that smoker until I saw the A&M logo. Razz

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Reggae Q · Posted: Sat May 15 10 11:29 am Post subject:

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.

Oregon smoker · Posted: Sat May 15 10 2:19 pm Post subject:

day_trippr · Posted: Sat May 15 10 9:25 pm Post subject:

fwiw:

Royal Oak with well-seasoned Apple...

Cheers!
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Canadian Bacon · Posted: Sat May 15 10 10:56 pm Post subject:

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 · Posted: Sat May 15 10 11:33 pm Post subject:

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

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