Need Help Regulating Smoke


 
S

Scott_A

New member
Hey guys,

I did my second cook on my new 22.5 WSM over Labor Day weekend. For my first cook I did Brisket and Baby Backs, which came out great. For my second cook I did spare ribs, which were also good, but I think oversmoked.

I am using Kingsford Blue Bag and pecan chunks. I have been using the minion method and adding the pecan chunks at the same time I add the lit charcoal. I put the food on as soon as the smoker comes up to temp, but there is still a lot of white smoke. Should I wait for that smoke to clear before adding the food? Also, what is causing the white smoke; the charcoal or the chunks?

It seems like the smoker goes from heavy white smoke to none at all very quickly. So, I'm not sure how to get some smoke without getting too much. I have been using about 4 fist sized chunks of pecan...maybe that is too much?

Any input you can provide would be helpful. Thanks!
 
My opinion... I made the best ribs when I waited for the smoke to clear. I think the white smoke is a mixture of moisture in the charcoal and the wood. I believe I get a funky taste from the moisture carrying the wood smoke particles and laying them on the meat. The other day was the first time I waited for the smoke to clear. And the ribs were noticeably better.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott_A:
Hey guys,

I did my second cook on my new 22.5 WSM over Labor Day weekend. For my first cook I did Brisket and Baby Backs, which came out great. For my second cook I did spare ribs, which were also good, but I think oversmoked.

I am using Kingsford Blue Bag and pecan chunks. I have been using the minion method and adding the pecan chunks at the same time I add the lit charcoal. I put the food on as soon as the smoker comes up to temp, but there is still a lot of white smoke. Should I wait for that smoke to clear before adding the food? Also, what is causing the white smoke; the charcoal or the chunks?
It seems like the smoker goes from heavy white smoke to none at all very quickly. So, I'm not sure how to get some smoke without getting too much. I have been using about 4 fist sized chunks of pecan...maybe that is too much?

Any input you can provide would be helpful. Thanks! </div></BLOCKQUOTE>

Both wood and charcoal initially cause the white smoke, because they are not yet burning, they are smoldering. Once you get the coals 'burning' (even though there's no visible flame, it's burning) that's when the smoke disappates. The white smoke will be visible until the fire begins to burn, efficiently vs. smoldering.

That is not necessarily what is causing your 'oversmoking', but it may contribute. I think it's the pecan wood and/or the amount of it you are using.
 
So, Larry, I'm gussing you think it would be a good idea to change wood types? I have easy access to Mesquite, Hickory, and Pecan. I originally chose Pecan because I thought it would have the least strong smoke flavor. Maybe one of the other options would be better?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott_A:
So, Larry, I'm gussing you think it would be a good idea to change wood types? I have easy access to Mesquite, Hickory, and Pecan. I originally chose Pecan because I thought it would have the least strong smoke flavor. Maybe one of the other options would be better? </div></BLOCKQUOTE>

I agree with Dan, try some fruit wood if you can get it.

If not, just cut back on the amount of wood you're using, regardles of the wood type. Some people just do not like alot of smoke....Mesquite of the three you listed is the strongest. I use Hickory 90% of the time on brisket, pork, chicken and turkey. On brisket and pork I'll use about 4 big chunks (small fist), for chicken 1 medium piece and for whole turkeys 2-3 medium pieces. Other times, I'll use apple, peach or cherry.

Vary with your woods and the amounts and see what wood and the amount of the wood works best for you.
 
Sounds good, I'll try that.

But either way, wait until the white smoke has cleared to put the food on, and I should still be able to get the smoke flavor?

It seems it takes about 45 minutes - 1 hour for the white smoke to clear. I guess this is normal?
 
Try lighting your smokewood in the chimney with your lit coals. There will still be plenty of flavor left to impart, even if you don't "see" it. Less wood and a milder wood like a fruitwood are also good recs. Also remember with the MM you want to put the food on as soon as you dump the lit coals, and then dial in the temp on the way up.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott_A:
Sounds good, I'll try that.

But either way, wait until the white smoke has cleared to put the food on, and I should still be able to get the smoke flavor?

It seems it takes about 45 minutes - 1 hour for the white smoke to clear. I guess this is normal? </div></BLOCKQUOTE>

You don't need to wait for the smoke to dissipate before adding your meat. For what it's worth, I load up my WSMs with charcoal, wood, meat, replace lid and THEN light the coals with a hose torch through the door. Leave the door off for about 5 minutes, then close. Leave all vents 100% open until the dome temp hits 200º, then close them down 75%. It will smoke for about 30 minutes and I haven't noticed any issues with over smoke, etc.
 
I vote for waiting until the white smoke dissipates. On the advice of the folks here, I had been putting the meat on right away, but I've been waiting and like the results better. As for MM and catching the temps on the way up, I know my smoke well enough now that this is not a problem. I can literally bring my smoker up to 250º with all vents wide open and then dial in my vents (close all but one and leave that one open about half) and I'm smoking.

I don't wait until all the white smoke is gone, but I think I get better smoke if I let the smoker come closer to temp before I put the meat on.
 
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