I just watched a you tube from one of the bbq dudes and he said he didn’t like his smoke to be too clean, as it didn’t get as much flavor. Thoughts?
rob
rob
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I got the best tasting sausage running smoke so clean it wasn't visible. A wood chunk directly above a flaming burner will do that.
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I get my best flavors when I have that thin blue smoke going. It doesn’t seam to have the bitter after taste that I get with a thick white smoke.Comment
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I am also in the thin smoke camp. In fact that is a reason why I love my pellet cooker so much. You taste the meat with a nice kiss of smoke flavor as an accent.Comment
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Selectable smoke profile? KBQ.Comment
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I have had my best results with thin blue smoke. It always starts white and billows when I first add the wood and the meat but within 30 minutes settles down to a nice blue hue.Comment
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I’m in the camp of smoke can not be clean enough. I like to look over and see nothing, I’m also 100 percent ok with thin blue as well. Would not smoke with dirty smoke, makes no sense, we have purposely chosen to slow down the process of cooking food, the details matter even more, or so I believe. I like Hulgan, I expect it as the fire is building, I also wait it out.Last edited by Richard Chrz; August 16, 2021, 07:26 PM.Comment
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Naw I’d rather have tons of soot and other nasty particulates on my perfectly cooked food
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If I heard a youtuber say there’s such a thing as too clean of smoke, that unsubscribe button would be clicked faster than Usain Bolt could finish 100 meters. Now maybe you forgot to put wood in a propane smoker and there’s no smoke, but too clean of actual smoke?Comment
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One time I made ribs on my stickburner using all pre-burnt (black & crackly) logs, intentionally. Smoke was clear 99% of the cook and the flavor was so mild I couldn't believe it. So yes, I believe it can happen. I prefer a little more oomph.Comment
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I find this topic very interesting. Honestly I think it depends on the smoker and preference on smoke profile. Everyone’s taste buds are different and every smoker produces different flavor.Comment
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+2 White, gray, blue smoke, yellow with pink polka dots smoke as long as the food tastes good and isn't covered in some crud like Troutman says I'm good.
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It's definitely better to be a little light than too heavy.Comment
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I don’t give a rip! Or better said, I don’t pay much mind. If I’m cookin on my kettle or barrel, I throw a couple, 3 chunks on & let her rip. Gasser? Chips in a tube or pouch, ditto. When they come out with a computer graph on amount & density & volume of smoke, I might consider. NOT!Comment
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I'd be interested to know which "bbq dude" said that.Originally posted by Rob whatever View PostComment
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Thanks Rob whatever I hadn't heard of him. For my taste if he likes his smoke "not too clean" I'd be cautious about his other bbq advice.Last edited by wu7y; August 17, 2021, 12:05 PM. -
He worked at a number of central texas bbq places and has a good, open minded demeanor. He basically said he likes a bit smokier than blue, clean smoke but definitely not billowing. I will be sticking with clean smoke but I wondered if anyone else had experience tweaking the amount of smoke.
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I don't know what they mean by too clean. Billowing white smoke is to be avoided if possible. Thing, consistent blue smoke doesn't tend to billow in my experience at least. If the wood burns up (on a kettle) then you won't get any smoke, so....
I guess to me that thin blue smoke is 'clean' but I've never really seen been able to control it that much so I don't see gradations of clean.Comment
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