This is my first time smoking anything and I have always heard people say that you want “clean blue smoke”. I’m not sure what that looks like. Does this look acceptable?
by thecmac7
36 Comments
banana_hammock6969
If you just started the fire and it’s getting up to temperature it’s fine. I usually wait to clear smoke but little white won’t hurt
DickButkisses
That’s a little thick, but if you open that smokestack it might allow it to breathe enough to clean up the burn. Usually you want that wide open unless you’re working with a very small fire and plenty of airflow.
michaelthatsit
Yes. It means a new pope has been chosen.
MasterWhaleLord
I think it was Franklin who said, smoking food properly is avoiding smoke as much as possible.
Key_Slide_7302
I like my smoke more clear than that, but that’s just me.
I have that same setup, and find that mine likes to be 50-75% open on top and the fresh air vent wide open. The smoke usually runs clear/blue with this as long as I’m using small enough splits and preheating them by placing them on top of the hot side.
05041927
Top open all the way. Adjust at the firebox
4isfine
I got the same smoker. I wait for it to be mostly clear
Lost-Link6216
Open the stack, open the lid in the firebox until the wood is on fire, open firebox vents more. More airflow is the key. Make sure you have a good size coal bed. I usually burn down a few big splits to get a good coal bed. Charcoal burns to ash to fast and prevents airflow.
Mad scientist bbq on YouTube has good fire management videos. A water pan in the smoker next to firebox helps regulate temp if your getting too hot.
Bob_Marshall
Probably want it a little cleaner/lighter than that. Jeremy Yoder/Mad Scientist BBQ has a good video showing different smoke levels and his experience with which works best for hot smokes. I used to wait until I got the thin blue/very clean smoke and I agree with his video that you get better flavor with a dirtier smoke but it’s a fine line before it gets too heavy and makes the taste off.
SNoB__
Stack is closed too much. You never want your smoker looking like a tea kettle or steam whistle. The smoke should meander out.
popcultminer
Nope
Virukev
I think you really need a thick as hell grade metal offset to achieve TBS. Usually custom made rigs.
You want to be edging the wood lol you want the temp to hold right before the point of combustion. In my experience most commercial offsets are thinner metal and leak air so the temp is more volatile giving you Thick White Smoke. This is my conclusion in california where it was always windy or breezy. I had multiple cheap offsets from home depot and all 3 sizes of weber smokey mountains.
Now im wondering if thats why Harry Soo had a custom wind blowing machine at the bottom vents of his Smokey Mountains.
I have that same smoker and have had nothing but compliments even if it sometimes billows white smoke like that while cooking.
ts355231
Open that stack vent all the way. It’ll clear up.
SheriffSauerkraut
Let it burn some more, it’ll clear up, and if you get it perfect you’ll barely see any smoke at all
Bonedust18
Blue smoke is true smoke
DanJacksonBBQ
It’s usually fine if it’s like that at the early part of the cook but looks like you’re maybe choking the fire. Try running a smaller fire with dampers open more. You shouldn’t have to shut it down that much to keep your temp low.
400footceiling
What’s the temperature of the grill when showing the smoke?
Nope_Ninja-451
More venting. A well oxygenated fire shouldn’t produce much visible smoke.
electricgotswitched
I never close that vent. If it’s too hot use less fuel.
OrganizationFuzzy586
You picked a pope!!
PPLavagna
I would be fine with it. I’d let it chill until it’s less smoke and gets thin and bluish. Maybe poke the fire to rearrange how the wood is burning or spread it to get the heat to chill. and definitely I always keep the stack open and tamp down the fire from the box.
I never mess with the stack really. Seems to choke the meat in there but maybe I’m crazy. Someone explained it once and it made sense: it’s like driving and using the brake and the gas at the same time. Keep that fire moving forward.
jester3330
If you’re electing a new pope
DJSweepamann
I think what it boils down to is a clean burning fire does the best overall. A starved or choked or too damp of heat source is poor burning and different chemicals are released. Always felt as if dirty smoke made things more bitter and that a clean burning fire created pure wood fired heat and flavor
hankll4499
Not yet
CriticismFun6782
Means your burning oil, your rings are getting blow-by, going to need to re-do your piston rings, maybe re-hone the cylinders.
rrhogger
Looks like you gotta new Pope. 😅
Indian_Phonecalls
The best is almost invisible, and the smell tells you everything.
IndividualCrazy9835
Open up the damper on the stack
NTPC4
No, you need more airflow.
rivermerchant1616
No, good smoke should almost clear – a very light blue hue is good clean burn
nyyth242
Habemus Papam!
rcbake
Don’t close the exhaust damper. That one stays open. Control heat/flow with fire box damper
36 Comments
If you just started the fire and it’s getting up to temperature it’s fine. I usually wait to clear smoke but little white won’t hurt
That’s a little thick, but if you open that smokestack it might allow it to breathe enough to clean up the burn. Usually you want that wide open unless you’re working with a very small fire and plenty of airflow.
Yes. It means a new pope has been chosen.
I think it was Franklin who said, smoking food properly is avoiding smoke as much as possible.
I like my smoke more clear than that, but that’s just me.
I have that same setup, and find that mine likes to be 50-75% open on top and the fresh air vent wide open. The smoke usually runs clear/blue with this as long as I’m using small enough splits and preheating them by placing them on top of the hot side.
Top open all the way. Adjust at the firebox
I got the same smoker. I wait for it to be mostly clear
Open the stack, open the lid in the firebox until the wood is on fire, open firebox vents more. More airflow is the key. Make sure you have a good size coal bed. I usually burn down a few big splits to get a good coal bed. Charcoal burns to ash to fast and prevents airflow.
Mad scientist bbq on YouTube has good fire management videos. A water pan in the smoker next to firebox helps regulate temp if your getting too hot.
Probably want it a little cleaner/lighter than that. Jeremy Yoder/Mad Scientist BBQ has a good video showing different smoke levels and his experience with which works best for hot smokes. I used to wait until I got the thin blue/very clean smoke and I agree with his video that you get better flavor with a dirtier smoke but it’s a fine line before it gets too heavy and makes the taste off.
Stack is closed too much. You never want your smoker looking like a tea kettle or steam whistle. The smoke should meander out.
Nope
I think you really need a thick as hell grade metal offset to achieve TBS. Usually custom made rigs.
You want to be edging the wood lol you want the temp to hold right before the point of combustion. In my experience most commercial offsets are thinner metal and leak air so the temp is more volatile giving you Thick White Smoke. This is my conclusion in california where it was always windy or breezy. I had multiple cheap offsets from home depot and all 3 sizes of weber smokey mountains.
Now im wondering if thats why Harry Soo had a custom wind blowing machine at the bottom vents of his Smokey Mountains.
https://preview.redd.it/y6u27kxb570f1.jpeg?width=4000&format=pjpg&auto=webp&s=99054598854e680ed08552c4540ba2976cdd88a5
https://www.reddit.com/r/smoking/s/inxZXwbst0
Good example
I have that same smoker and have had nothing but compliments even if it sometimes billows white smoke like that while cooking.
Open that stack vent all the way. It’ll clear up.
Let it burn some more, it’ll clear up, and if you get it perfect you’ll barely see any smoke at all
Blue smoke is true smoke
It’s usually fine if it’s like that at the early part of the cook but looks like you’re maybe choking the fire. Try running a smaller fire with dampers open more. You shouldn’t have to shut it down that much to keep your temp low.
What’s the temperature of the grill when showing the smoke?
More venting. A well oxygenated fire shouldn’t produce much visible smoke.
I never close that vent. If it’s too hot use less fuel.
You picked a pope!!
I would be fine with it. I’d let it chill until it’s less smoke and gets thin and bluish. Maybe poke the fire to rearrange how the wood is burning or spread it to get the heat to chill. and definitely I always keep the stack open and tamp down the fire from the box.
I never mess with the stack really. Seems to choke the meat in there but maybe I’m crazy. Someone explained it once and it made sense: it’s like driving and using the brake and the gas at the same time. Keep that fire moving forward.
If you’re electing a new pope
I think what it boils down to is a clean burning fire does the best overall. A starved or choked or too damp of heat source is poor burning and different chemicals are released. Always felt as if dirty smoke made things more bitter and that a clean burning fire created pure wood fired heat and flavor
Not yet
Means your burning oil, your rings are getting blow-by, going to need to re-do your piston rings, maybe re-hone the cylinders.
Looks like you gotta new Pope. 😅
The best is almost invisible, and the smell tells you everything.
Open up the damper on the stack
No, you need more airflow.
No, good smoke should almost clear – a very light blue hue is good clean burn
Habemus Papam!
Don’t close the exhaust damper. That one stays open. Control heat/flow with fire box damper