Measure the Difference Between "Good" and "Bad" Smoke

[TripleB]

Smoke is a particulate, not a gas, so it's ok to see some. It's just the range between complete and incomplete combustion.

[DavidNorcross]

I am following this thread. I have no clue how to measure it. I really just go by sight and temp. But am interested...

[Attjack]

If I don't see smoke coming out of my kamado there will be no smoke flavor on the food.

[Troutman]

My simplistic (or moranistic however you want to perceive it) formula is if you see smoke = bad, if'n you don't see it = good.

[Troutman]

To go along with Blue=way too rare, Light Pink=rare, Pink=medium rare (heaven), Gray=you ruined it and Black=throw it out.

[Attjack]

Perhaps a piece of paper held over the exhaust would reveal clean and dirty smoke?

[Mosca]

I don't know the answer. I will say that my experience (kamado) is that 10-15 minutes of "bad" smoke is of no consequence, and you shouldn't worry about it.

Bad smoke is more common in cookers that are air regulated, like kamado, because they are indicative of the temperature of the flame front. In a cooker that is volume regulated, ie fire size, the smoke color is a function of the overall fire temperature.

[TripleB]

You can use a light meter to measure illuminance, usually within the 50 - 200 lux range. Though usually used for indoor usage. I use to have to do emission observations for an abrasive blast cabinet. It was an Air Quality permit requirement. However, that was for industrial environmental compliance.

So I don't really think it would help you since you already know what your looking for and the difference between a bit of white smoke and clear/blue smoke is minimal.

White smoke - moisture in the wood (heat your splits)
Black smoke - Incomplete combustion, smoldering, acrid.
Blue/clear smoke - Complete combustion, heaven

[gilbertpilz]

This is a general question that applies to anything that burns wood (either primarily or as an supplement to the primary fuel source) to produce flavor in whatever is being cooked. If you spend any time learning about barbecue you soon learn about the difference between thick, white smoke and thin, blue smoke and why this difference is important. I've been wondering if there is some way you can measure this difference? Can you measure the density of particulates in the air leaving your pit and use that to gauge the quality of your smoke? Is it possible to do this in a way that is commercially viable (i.e. in a product that was within the price range of the people on this site)?