Can’t kick the white smoke

[Grillin Dad]

So I got a PBX this past spring. So far, I love. Super simple to run, and love the unique ‘campfire’ flavor it gives everything. However, one thing I constantly struggle with is the white smoke. I usually light it by using a slightly modified version of @fxdoc lighting method. I dump an unlit chimney full of briquettes in the charcoal bin. Then I light about 30 briquettes until fully lit, which for me means all the smoke turns clear. Then I dump the lit briquettes on top of the unlit briquettes in the bin. I leave the lid off and let those burn for about 15 - 20 minutes, and then place the lid on top of the PBX. I wait about another 30 minutes, to both let the temp settle down and let the smoke turn clear. I’ll note that at this point, the smoke does turn clear. Then, I remove the lid, add a few pieces of wood chunks, hang the meat, and replace the lid on the PBX. After the lid is on, I generally don’t open it again until the meat is finished. However, after putting the lid back on, the white smoke returns. I figure this is normal, since I opened the lid and added wood. However, no matter how long it runs, the white smoke never fully goes away. It might lighten up, but it never goes away completely. I guessing that this is because of the drippings from the meat, which falls onto the coals, and causes extra smoke. But I did a beef rib roast this past weekend (posted on SUWYC), which is somewhat lean, and had the same issue. I’ll also note that white smoke was much more pronounced and heavier when I smoked 12 pork ribs a few months back, which would lend to the idea that it is drippings, which will never go away.

Is there anything I’m doing wrong? I’m not noticing any kind of overly bitter flavor, in fact my family specifically loves the flavor from the PBX. So maybe I’m just worried about something that doesn’t matter, and I should just embrace the smoke. Kinda more curious on people’s thoughts than anything.

[Jerod Broussard]

Never had anything but white smoke out the PBC.

[Grillin Dad]

Cool. Very well could just be me overthinking things. Although, “overthinking” is not a problem I usually have.

[Jfrosty27]

Could be your wood is wet?

[Grillin Dad]

No, I don’t think so. I buy my wood chucks from the local HD or Ace, and keep the bag in my garage. So if there is any moisture, it’s minimal. So I doubt it.

[texastweeter]

If it taste good, and is barking up, don't worry about it.

[LA Pork Butt]

Try this. Bury your wood in the unlit charcoal. When the wood begins to burn the smoke goes through the lit coals and burns off the smoke impurities. It is the same principle of using a smoke pot in a Kamado.

[Lynn Dollar]

I'm curious, what is a smoke pot and how is it used in a Kamado ?

[LA Pork Butt]

Lynn Dollar A Smoke Pot is a cast Iron Dutch oven with 4 - 1/8” holes drilled in the bottom, filled with wood chunks, and is place on top of the fire. The theory is that smoke from the wood comes out of the four holes and passes through the fire burning off all of the impurities.

[Lynn Dollar]

LA Pork Butt That's same principal as gravity feed. The GF inventor, Walter Stump McDowell, says the smoke passes through super heated air and it cleans the smoke. That's been my experience with both GF's I've owned.

[jecucolo]

I usually put the wood on top of the chimney of charcoal. When the charcoal is lit the wood is going pretty good. After I put the lit coals on top of the basket I let it burn about 10 minutes. I then put the lid on a let it burn another 10 minutes. By then most of the smoke is gone. One thing with the PBC is grease continues to drip causing smoke. This what gives the PBC part of its flavor!

[Grillin Dad]

Huh, that’s an idea. The wood doesn’t catch fire when the chimney is lit? I may try that.

And I agree with the drippings, they’re delicious. I’m just wondering if that is the sole cause of the smoke, or if I’m missing something.

[HawkerXP]

You didn't say what brand of charcoal. I use Kingsford regular, Pro, B&B or Kirkland.


I have the PBC. Full charcoal basket, take out 40 to light. When lit, mostly ashed over, dump in basket, spread around. Drop basket in barrel, lid off. By the time I am back with the meat the white smoke is gone. Meat goes in with chunks of wood. Then I just let it go as you stated.

[Grillin Dad]

I usually use either B&B or KBB, and I don’t really see much of a difference between the two. Sounds like we’re doing similar setups. But my smoke always comes back after I drop the meat, and never fully goes away. Not sure if that’s just the nature of the beast (with the meat dripping onto the coals), or if I’m doing something wrong. I’m getting the impression that it’s just the nature of the beast. Which is great, was just wondering.

[Michael_in_TX]

I had this very same concern with mine. At the end of the day, with any time of top-down or Minion method burn, we're going to get white smoke. However, the slow ignition of the other coals minimizes it.

[hoovarmin]

The PBC is an extremely humid cooker. Tons of steam is produced by it, so it may not be white smoke at all. If your food doesn't taste like an ashtray, then it's probably steam. But what LA Pork Butt said about burying your wood chunks is platinum advice.

[Grillin Dad]

That could very well be what’s going on. Like you say, there’s no off taste, so quite likely it’s nothing worth worrying about

[BFlynn]

Or meat vapor from the juices hitting the coals

[RichieB]

It's a Pit Barrel Cooker. Nothing can go wrong. It tastes great, let it roll whatever the color.