Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

How Much Smoke?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    How Much Smoke?

    Something I've always wondered, how much smoke when smoking? Sounds a bit stupid perhaps, but do I want to see it billowing out of the smoker throughout the cook? Should it be a certain color? (White? grey? barely visible? invisible?) I'm talking low & slow ~225-235 degrees at grate smoking.

    I'm using a BGE (Big Green Egg), lump charcoal with wood chips/chunks. Adding more wood is not super quick (though I have started using a separate rack for smoked foods so I can more easily pull it off the grill to remove the grate and plate setter to get to the coals). From the "last meal ribs" article, it indicated only using 4oz at start plus 4oz 30 min into the cook, but I wonder if this applies when using a BGE + Plate Setter (for indirect cooking) vs. a 2 zone regular grill (where presumably the fire at the coals actually burns hotter).

    I also recall reading that smouldering wood is bad... How do I know if I'm smoking or smouldering?

    #2
    If you see thick billowing smoke coming out, that's not great. It wont hurt you too much if it's for a short time, but you don't want an all day smoke with billowing smoke. Fresh wood tossed into a fire will begin as white smoke, much of that could be moisture evaporating out if it's green wood. It tends to give you that fresh fire billowing smoke. The best smoke to smoke with is arguably thin blue smoke. This results from a hot fire where the wood is burning good and there's plenty of intake air to feed it. Smoldering wood is lower temp, low oxygen and tends to result in grey smoke. Good airflow results both in a hotter fire and better smoke. In your case it sounds like it might not be a bad idea to bury a couple chunks into the coals so they light in stages. I haven't run a BGE to know about their unique temp control idiosyncrasies, but when I use mostly charcoal as the heat source and some chunks of wood, I don't worry too much about it. If you were to cook with all logs, you'd want to limit that fresh smoke by using mostly embers instead of fresh wood on your meat. But in the case of bits & pieces of wood for flavor, don't sweat it too much. You'll have smoke from the charcoal as it burns down and lights the fresh coals and the wood, it all gets mixed.

    Comment


      #3
      Mettius I posted a response in your last meal rib post that's relevant to this question, and I agree with Huskee above!

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      Rubs Promo

      Spotlight

      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


      Bring The Heat With Broil King Signet’s Dual Tube Burners

      3 burner gas grill

      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

      Click here to read our†complete†review


      Finally, A Great Portable Pellet Smoker

      Green Mountain Grills Trek smoker

      Green Mountain Grills Trek smoker

      Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

      Click here to read our detailed review and to order


      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

      Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
      Click here to read our detailed†review


      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

      Click here to read our detailed review


      Groundbreaking Hybrid Thermometer!

      Thermapen One Instant Read Thermometer

      The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

      Click here to read our comprehensive Platinum Medal review


      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
      Click here for our review of this superb smoker


      Grilla Pellet Smoker proves good things come in small packages

      We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
      Click here for our review on this unique smoker