So, I’m still in the process of learning the basics of smoking and BBQ. One of the things that I was reading was talking about "clean" smoke. You know, that thin blue smoke that I guess everybody is chasing… apparently…
So my question is about UDS/PBC style cookers. If blue smoke is a result of a more complete combustion, those cookers should only be making "dirty" smoke. But I hear that the cook well and make super tasty food.
Is "clean" smoke really that important? Is it just a preference thing? Am I mistaken in thinking that you can’t get "blue" smoke out of a UDS/PBC? If a UDS/PBC makes "dirty" smoke, why is it so tasty?
Or is this just a myth and BBQ snobbery?
So my question is about UDS/PBC style cookers. If blue smoke is a result of a more complete combustion, those cookers should only be making "dirty" smoke. But I hear that the cook well and make super tasty food.
Is "clean" smoke really that important? Is it just a preference thing? Am I mistaken in thinking that you can’t get "blue" smoke out of a UDS/PBC? If a UDS/PBC makes "dirty" smoke, why is it so tasty?
Or is this just a myth and BBQ snobbery?
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