Smoke

[CRO]

I just fired up my Weber with the SnS and put a 5 pound butt on with about 4 chunks of wood. At first the color of the smoke is heavy white, but after about 10 minutes it's changing to a light white changing to blueish. My question is; we all want that light, invisible blue smoke. How long is it ok to have that whiteish before it turns blueish? My pit temp is 240, 15 minutes in.

[fuzzydaddy]

I add thick cuts of beef and pork when I have thin/light white smoke. 10 minutes of heavy white will probably be ok as I've done it in the past when learning, but I stay away from the heavy white now, and all gray smoke.

[CRO]

25 minutes in and its perfect light blue. 250 temp

[fuzzydaddy]

CRO I've never gotten a bitter taste from 10-15 minutes of the heavy white on a pork butt, but as I said I now let the white thin out first. Looking forward to pics of your cook!

[CRO]

30 minutes in ​​​

[jfmorris]

I've had white smoke like that at the beginning of a cook for short time. While its not optimal, I would not worry about it at all. Your meat will be fine. I also see it sometimes after refueling the SNS during a long cook. Charcoal just does that when its first catching fire. Could also have been that first wood chunk smoldering before catching flame that caused it.

[Huskee]

I add my wood when I add my meat with the SnS, it won't matter with that setup, you're good. With a stickburner you'd want to be more particular.

[CRO]

Thanks
I've noticed with the SnS that I get that heavy smoke for about 20 minutes or so, then it goes good. I just looked an hour in and the 4 chunks are just about gone. I put all the chunks on the white coals when I started.

[Frozen Smoke]

Thick white smoke for a short period won't hurt ya. Just don't let it pour white for too long. Gets to be over 15 minutes you need to see what the issue is. Poor venting, green wood, coals just not hot enough. Sounds like you're good if you're running the thin blue after 15 minutes and sitting at 250 I'd say perfect!

[HouseHomey]

Yep

[JeffJ]

I add the wood right after I add the coals. I leave the lid off until the wood catches a good flame. Then I put the lid on and wait 10 minutes or so. Then I add the meat. If I'm using more than 1 chunk I'll just put it (them) a bit further down on top of the unlit charcoal. Once the fire settles in the additional wood chunks typically produce thin blue smoke.

[CRO]

9 hrs in for this little 5 pounder, its at 186 now at the toughest part. I made some beans on the PBC to go with it.

[fuzzydaddy]

Fantastic bark and some fine looking beans!

[CRO]

here it is pulled