White smoke vs. blue smoke?


 
G

G Dechaine

TVWBB Pro
What's the deal here? I've come across references to blue smoke being good and white smoke being bad (or is it the other way around). Guys waiting to see blue smoke before putting meat on...stuff like that.

My method has been to minion method to start, toss hardwood chunks on coals, assemble smoker, add meat, and "let-r-go". I look for smoke, usually see it, then just monitor the temps until my stuff is done.

Is blue smoke noticeably different, or is it a very subtle thing? what are the risks of white smoke and how do I avoid it?

So far, my cooks have been pretty successful. I use almost exclusively a 50/50 blend of cherry and maple chunks.
 
IMO, keep on doing what you're doing. The white smoke stops fairly quickly. It goes right out the top vent anyway. I wouldn't be concerned.
 
what your doing is just fine. what people are referring to is trying to explain the proccess of what happens in a smoker that is running properly when people are asking "what happened to the smoke??" whena cooker is burning fuel efficiently the smoke goes from white to a very hazy blue and is very hard to see. it will cook the bbq just fine with either white or blue smoke.

i put my smoke wood on at the same time the meat goes on.

best advice i got is dont worry about the smoke either way.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Brewer:
It's when your smoke goes from blue to a muted teal that you need to worry. </div></BLOCKQUOTE>
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Originally posted by Jon Merka:
i put my smoke wood on at the same time the meat goes on.
QUOTE]

So do I. The smoke dies down pretty quick. I have not had a problem with this since I started using my WSM. When I first started smoking, I though that you needed tons of smoke pouring out of the stack, so sometimes I would close the stack damper on my Brinkman offset to keep smoke inside the chamber. This obviously led to a bitter and numb taste because of the build up of creosote on the meat due to the stale smoke building up in the chamber. I have not had this problem since leaving the outlet damper fully open and using lump charcoal.

Just my 2 cents.
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Weldon
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ralph Grunz:
Weldon, Your blog is outstanding..... a great read for any serious brisket smoker.... very well done, thanks
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</div></BLOCKQUOTE>

Thank you Ralph.
I am working on a chicken practice that I did last weekend, I should have it done soon. This weekend I am doing a rack of spare ribs that I will share. I also plan on doing a High Heat Brisket for the first time and share the adventure - that should be a fun one! As well as plenty more as they come along.

Anyways, thanks. It's always great to get positive feedback.
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You should email Chris on here; there might be a place for that somewhere on here... probably too big to be a forum post item; but maybe he could create a special section for posts like that...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Weldon:SNIP
I am working on a chicken practice that I did last weekend, I should have it done soon. This weekend I am doing a rack of spare ribs that I will share. I also plan on doing a High Heat Brisket for the first time and share the adventure - that should be a fun one! As well as plenty more as they come along.SNIP </div></BLOCKQUOTE>

Hi Weldon,

I'm looking forward to you blogging about the practice chicken--spare ribs too! If the weather cooperates, I'm going to smoke a rack of spare ribs on Smokey Joe tomorrow.

###
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D. L. Whitehead:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Weldon:SNIP
I am working on a chicken practice that I did last weekend, I should have it done soon. This weekend I am doing a rack of spare ribs that I will share. I also plan on doing a High Heat Brisket for the first time and share the adventure - that should be a fun one! As well as plenty more as they come along.SNIP </div></BLOCKQUOTE>

Hi Weldon,

I'm looking forward to you blogging about the practice chicken--spare ribs too! If the weather cooperates, I'm going to smoke a rack of spare ribs on Smokey Joe tomorrow.

### </div></BLOCKQUOTE>

Thank you D.L., let us know how the ribs turn out
 
From Sean S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">white smoke means there's a new pope </div></BLOCKQUOTE>

hardy har har. pretty funny.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
I've come across references to blue smoke being good and white smoke being bad (or is it the other way around).
Is blue smoke noticeably different, or is it a very subtle thing? what are the risks of white smoke and how do I avoid it? </div></BLOCKQUOTE>
G, White smoke indicates a smoldering fire, or not enough heat, for proper combustion. The white smoke happens when you first put the wood on top of the lit, or when you first dump the lit on top of the unlit and the wood, just depends which way you do it, same results though. Once the wood gets enough fire/heat and air under it, the white smoke changes to a thin blue whisper of smoke coming out the top vent. Yes in the perfect world, you would want blue smoke from the time you put the meat on, but the white smoke usually doesn't last for more than 20-30 min and is not a big deal for such a short time IMO.
 
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