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Smoke too clean?
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Moderator
- Jun 2014
- 11601
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
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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Club Member
- Mar 2020
- 3025
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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.
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Charter Member
- Dec 2014
- 1322
- NC, The Triad
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WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
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.
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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.
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Club Member
- Jul 2019
- 2007
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
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?
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Administrator
- May 2014
- 17851
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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.
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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.
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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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Club Member
- Aug 2017
- 6904
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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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!
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Originally posted by Rob whatever View PostI 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
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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.
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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.
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