Blue smoke question


 
J

John G in Houston

New member
First post...I have learned a lot from you guys.

When I cook on my 22" Weber kettle, I use small wood chunks and invariably get a beautiful blue smoke. When I cook on my WSM (also 22") I use larger chunks (at least first size) and I very rarely see blue smoke - just white and sometime dirty gray. Is this just an issue of better airflow through the kettle or do the small wood chunks possibly burn faster (hotter?) and cleaner?

Any thoughts?
 
I've just started testing this on my 18" WSM and Kettle. There's some over at the BBQ Brethren forum who say that small chunks will burn cleaner with less smoldering. The theory is that there's significantly less air flow in a WSM, so a smaller chunk is needed to match the air flow. Instead of two or three large chunks, break them up into smaller pieces.

I tried this on a hot and fast yardbird cook last week, I did not see a lot of diff. But the cherry I was using is very dry. So I will keep experimenting.
 
Lynn Dollar said:
I've just started testing this on my 18" WSM and Kettle. There's some over at the BBQ Brethren forum who say that small chunks will burn cleaner with less smoldering. The theory is that there's significantly less air flow in a WSM, so a smaller chunk is needed to match the air flow. Instead of two or three large chunks, break them up into smaller pieces.
Click to expand...

I've been doing that for about the last 6 or 8 months, and I've noticed a cleaner burn. The fire seems to settle in quicker as well. Chunks -- even smaller ones -- don't actually burn in the WSM. They smolder. I cut a lot of my own smoke wood (post oak) and split it down to roughly 1"x 1"x 3". I use the Minion and toss a couple of chunks in the chimney when I start the fire. I'll use about 8 total for a cook, mostly just spread out on top of the unlit briquettes (except for the aforementioned chunks in the chimney). I dump the lit on top of the unlit and let the chunks catch fire for about 5 or 10 minutes before assembling the cooker.

As far as flavor is concerned, I don't notice much difference except maybe slightly less bitter bark.

Jeff
 
That's what I've been doing for awhile. I think it was Kevin K who mentioned that on the old forum.:)
My chunks are 2" x 2" x 3" I split them in half or more using a hatchet and a dead blow hammer.
I use the hatchet like a wedge and strike it with the DB, it keeps your fingers out of harm's way.

Tim
 
I like to light the fire with just charcoal and all vents 100% open, then when the cooker is assembled, at temp, and after the smoke is cleared, I add wood thru the door. I get thin blue smoke this way each time I cook.
 
I think I need to make myself a mallet out of old milk jugs like I saw a YouTube video on for a cheap dead blow!
Good recommendation Timothy.
 
Well...tried my theory yesterday on a rack of babybacks. Used 5 small chunks scattered on top of lump (minion method) and it worked perfectly. Thin blue smoke for 5.5 hours! Anxious to try again on a longer cook.

Appreciate the other ideas...gonna try those too!
 
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