I think thin blue smoke (TBS) is the result of running the smoker hot and "burning up" the WHITE smoke. I also think TBS adds little flavor to the meat and to get good smoke flavor the smoker needs to be run cooler. IMHO hot and fast doesn't produce much smoke flavor. What's your opinion on this? Thanks!
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I think you're right: https://amazingribs.com/more-techniq...ood-and-smoke/
Video interview about smoke with Doc Blonder: https://pitmaster.amazingribs.com/fo...e-ring-1hr-39m -
I don’t worry about white smoke, only grey and black smoke. On my charcoal smokers I typically put the wood chunks on the fire just as I put the meat on … produces solid smoke flavor, no nasty, sooty flavors.Comment
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When I am burning sticks on my offset oftentimes I get the firs so hot that it runs clear - no smoke. Still comes out with plenty of smoke flavor.Comment
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With big cuts of meat (pork shoulder/brisket/ribs) I don't do anything special when I add wood splits to the offset firebox. There's a short dirty smoke moment that doesn't affect the cook. But if I'm cooking chicken on the offset, I open the cooking chamber when I add wood to the firebox and let the smoke burn clear before I close the lid on the chicken. I get clean looking smoked chicken that way.
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I am by no means the expert but i have tried a whole bunch of different things. Ime there is bad smoke which literally smells bad and youll know it. Then there is everything else which tends to work out ok. Im also writing this at 7pm after a long monday so catch me on a saturday morning as im firing up a cook and i might say something completely different, lolComment
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I get white smoke sometimes using charcoal and wood chunks and sometimes blue. I've never had an issue. Black sooty smoke is what you want to stay away from. Or grey as a couple of folks pointe out.Comment
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This is the problem with pellet poopers…they burn too efficientlyComment
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