I would wait for a while. It is that blue smoke you want.
ImOldGregg_77
Its in between. Five it some more time, and it will be almost translucent with a faint blue petina
Top-Cupcake4775
How does it smell?
Farts_Are_Funn
It’s fine. Put the meat on and get to cookin’! People spend way too much time worrying about this. That is actually a pretty minimal smoke level for me. As long as it isn’t thick white billowing smoke that is thick like a fog you can’t see through, you’re good. That’s nothing.
Sawgwa
The temp looks low, and even at a low temp, the smoke should flow evenly, not puffs. Combination of bottom vent to top vent. I find a more restricted bottom, 1/4, and more open top has been working for me, using the top to raise and lower the temp. but both are important.
The air flow is king, find the combo of the top vent and bottom to get the temp you want. The charcoal, I keep reading, can also help the level of smoke, heat and taste. Going to have a lot of cook outs to get that nailed down.
Kvossy
Smoke is good
TrainDonutBBQ
All smoke is good smoke but a BBQ guy would say that’s OK smoke
Freedom35plan
Thin blue smoke is a myth with charcoal grills. Downvote me into oblivion, but the science behind the wood chunks combusting doesn’t support what you want to achieve. Someone else here gave you fantastic advice – use your nose. If it smells acrid, wait it out, if it smells nice, throw on the meats. Its that simple.
DrtyNandos
Looks like you just snuffed out the fire and things are equalizing. So neither good nor bad just not ready
10 Comments
I would wait for a while. It is that blue smoke you want.
Its in between. Five it some more time, and it will be almost translucent with a faint blue petina
How does it smell?
It’s fine. Put the meat on and get to cookin’! People spend way too much time worrying about this. That is actually a pretty minimal smoke level for me. As long as it isn’t thick white billowing smoke that is thick like a fog you can’t see through, you’re good. That’s nothing.
The temp looks low, and even at a low temp, the smoke should flow evenly, not puffs. Combination of bottom vent to top vent. I find a more restricted bottom, 1/4, and more open top has been working for me, using the top to raise and lower the temp. but both are important.
The air flow is king, find the combo of the top vent and bottom to get the temp you want. The charcoal, I keep reading, can also help the level of smoke, heat and taste. Going to have a lot of cook outs to get that nailed down.
Smoke is good
All smoke is good smoke but a BBQ guy would say that’s OK smoke
Thin blue smoke is a myth with charcoal grills. Downvote me into oblivion, but the science behind the wood chunks combusting doesn’t support what you want to achieve. Someone else here gave you fantastic advice – use your nose. If it smells acrid, wait it out, if it smells nice, throw on the meats. Its that simple.
Looks like you just snuffed out the fire and things are equalizing. So neither good nor bad just not ready
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