Smoke too clean?

[FireMan]

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!

[glitchy]

Isn’t that Tootsie’s whole technique?

[Attjack]

It's definitely better to be a little light than too heavy.

[SullysSassySauce]

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.

[Huskee]

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.

[glitchy]

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?

[Troutman]

Naw I’d rather have tons of soot and other nasty particulates on my perfectly cooked food

[Richard Chrz]

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.

[Hulagn1971]

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.

[Chiller Phil]

Selectable smoke profile? KBQ.

[Jfrosty27]

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.

[Oak Smoke]

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.

[Jerod Broussard]

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.

[Rob whatever]

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