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texaggie2007 Newbie
Joined: 05 May 2010 Posts: 40 Location: Minot ND
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Posted: Sat May 15 10 3:51 am Post subject: Good looking smoke? |
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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 BBQ Fan

Joined: 04 Jun 2008 Posts: 266
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Posted: Sat May 15 10 3:53 am Post subject: |
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It's a little hardcto see on the iPhone but it looks like nice white smoke to me. |
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u63405 BBQ Fan
Joined: 17 Apr 2010 Posts: 127
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Posted: Sat May 15 10 4:48 am Post subject: |
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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
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Posted: Sat May 15 10 5:14 am Post subject: |
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that last pic is it man! Not to overburdened with the white cresote, just a thin line |
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Sat May 15 10 5:17 am Post subject: |
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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 _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
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texaggie2007 Newbie
Joined: 05 May 2010 Posts: 40 Location: Minot ND
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Posted: Sat May 15 10 5:31 am Post subject: |
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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 BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Sat May 15 10 5:40 am Post subject: |
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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
Honest, if you can barely see the smoke while you're still holding at your desired cooking temperature, that's perfect.
Cheers! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
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nes_matt BBQ Fan

Joined: 04 Jun 2008 Posts: 266
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Posted: Sat May 15 10 6:50 am Post subject: |
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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 BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Sat May 15 10 7:13 am Post subject: |
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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. _________________ Gunny 3073/4044/8411
Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26012 Location: Southeast Texas.
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Posted: Sat May 15 10 9:10 am Post subject: |
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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. _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
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Big Ron BBQ Super Pro

Joined: 30 Jan 2007 Posts: 2601 Location: Houston
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Posted: Sat May 15 10 9:26 am Post subject: |
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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. _________________ Big Ron
Owner and Founder
Big Ron's Rub: Just Rub It On!
www.bigronswebsite.com
(Find Big Ron's Rub on Facebook)
Big Ron's Custom Reverse Flow Trailer
http://www.youtube.com/watch?v=UQxbfOx_MOE |
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DntBrnDPig BBQ Fan
Joined: 01 Jul 2009 Posts: 261
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Posted: Sat May 15 10 11:22 am Post subject: |
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So how bout some pictures of 'good smoke'. Maybe make a sticky of it.
-Pig |
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Remmy BBQ Pro

Joined: 06 Mar 2009 Posts: 770 Location: Connecticut
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Posted: Sat May 15 10 11:27 am Post subject: |
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I got hungry just looking at that smoker until I saw the A&M logo.  _________________ Connecticut Huskies - 2014 National Champions! |
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Reggae Q BBQ Super Pro

Joined: 25 Jan 2007 Posts: 1880 Location: St. Louis, MO
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Posted: Sat May 15 10 11:29 am Post subject: |
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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 BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
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Posted: Sat May 15 10 2:19 pm Post subject: |
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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 BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Sat May 15 10 9:25 pm Post subject: |
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fwiw:
Royal Oak with well-seasoned Apple...
Cheers! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
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Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13547 Location: Mississauga ON Canada
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Posted: Sat May 15 10 10:56 pm Post subject: |
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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. _________________ Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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Sgt. Stel BBQ Pro

Joined: 27 May 2008 Posts: 787 Location: Cottleville, MO
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