I have a wsm 22.5. I have no issues with getting light blue smoke with charcoal but when I add wood I get white to gray smoke. I do run the top vent wide open and the lower vents are open to maintain my temperature in the 225 range. Is this white smoke when the wood burns acceptable or am I doing something wrong.I am using apple wood at the moment. I usually use 3 pieces of fist sized wood. I spread them out to burn one at time. When I taste my ribs they seem to have a stronger smoke flavor than I like. Is this caused by the heavier white smoke? I don't think it is too much wood based on what I have read about on the forums. I have been using the 3 2 1 method. I am using Stubb's charcoal also. Any help would be appreciated.
Smoke Color and Taste
- Thread starter Ken K
- Start date
Robert McGee
TVWBB Gold Member
Ken K;
I don't mean to be a "smarty pants" but if you are getting too much smoke flavor, simply reduce the amount of wood. Use two chunks instead of three. Personally, I use Apple chunks and use four in the 14.5" and Mini-Joe and use five in the 18.5". I put them all at the same level (around the Tin Can in the top layer). I do NOT add wood as the cook progresses.
We all have different tastes - some like LOTS of wood smoke and some, like me, like a subtle layer of smoke flavor. Use what appeals to YOU.
Keep on smokin',
Dale53
I don't mean to be a "smarty pants" but if you are getting too much smoke flavor, simply reduce the amount of wood. Use two chunks instead of three. Personally, I use Apple chunks and use four in the 14.5" and Mini-Joe and use five in the 18.5". I put them all at the same level (around the Tin Can in the top layer). I do NOT add wood as the cook progresses.
We all have different tastes - some like LOTS of wood smoke and some, like me, like a subtle layer of smoke flavor. Use what appeals to YOU.
Keep on smokin',
Dale53
Jerry N.
TVWBB Emerald Member
Have you noticed that the white smoke doesn't last the entire cook? Some people let that initial white smoke burn off and then load the meat. Personally, I just light, load and go. So my food gets the white smoke. This is perfectly acceptable smoke. It may be a little stronger than the blue smoke, but it seems to me that smoke is smoke.
Generally, I agree with Robert - you need to use less wood. Personally, I don't like a lot of smoke either. There's nothing wrong with that. There is also nothing wrong with not using ANY wood. Personally, I tried cooking with just lump and found that to be a little to light on the smoke. For me, a little bit if hickory is a must on ribs, but you'll have to try different woods and different amounts to figure out what you like. Apple is a light wood. I don't think you're doing anything wrong - it's just that you don't like a lot of smoke. Three fists size chunks may not sound like a lot based on your sampling of people on this board, but for me, that's a lot of wood. Try splitting one of those chunks into a few pieces and spread it out through the charcoal. You'll get white smoke, but not for as long and it won't taste as strong.
Generally, I agree with Robert - you need to use less wood. Personally, I don't like a lot of smoke either. There's nothing wrong with that. There is also nothing wrong with not using ANY wood. Personally, I tried cooking with just lump and found that to be a little to light on the smoke. For me, a little bit if hickory is a must on ribs, but you'll have to try different woods and different amounts to figure out what you like. Apple is a light wood. I don't think you're doing anything wrong - it's just that you don't like a lot of smoke. Three fists size chunks may not sound like a lot based on your sampling of people on this board, but for me, that's a lot of wood. Try splitting one of those chunks into a few pieces and spread it out through the charcoal. You'll get white smoke, but not for as long and it won't taste as strong.
timothy
TVWBB 1-Star Olympian
So, you are adding the wood to the top of you're minion started coals after they are lit?
Try adding the wood to the top of the un-lit than scattering the lit over the top. This preheats the wood and washes the smoke as it passes thru the lit. You'll still get some white, but grey shouldn't be an issue.
And I agree with Jerry, split those fist sized chunks into 3-4 or more pcs.
HTH and good luck!
Tim