WSM Smoking too smokey


 
M

Mark Childers

TVWBB Member
I have been smoking for 20 years. Never turned out great on the Smokey Mountain. Using lump, using charcoal. It smells like a forest fire. Using pecan, hickory, and apple. Any suggestions? I even cut down my ribs to only smoke for 40 min. then wrap.
 
What color is your smoke?

Is it thin blue smoke?
Billowy white smoke?
some off color like greenish tan?

The color of the smoke is an indication of the burning of the coal and smoke wood.

edit: if the coal or smoke wood is not burning cleanly it will give off billowy white smoke, or worse an off color greenish/tan smoke that tastes very bad
 
Here's a pic with thin blue smoke from both WSK and the bge.

WSK was smoking pork shoulder using lump coal with peach chunks.

The BGE was cold smoking tri tip using a mix of pecan chips and cherry chips in two smoke tubes.

20251031_161020.jpg
 
Mark, you’ve been a member for 20+ years and NOW you’re having second thoughts? Take some pictures of your “exhaust” color. Old coal, old smoke wood might be part of the issue but, you are asking the right folks to set you to right! The WSM is a pretty forgiving unit and with a little practice, you should be happier with results
 
Timothy F. Lewis said:
Mark, you’ve been a member for 20+ years and NOW you’re having second thoughts? Take some pictures of your “exhaust” color. Old coal, old smoke wood might be part of the issue but, you are asking the right folks to set you to right! The WSM is a pretty forgiving unit and with a little practice, you should be happier with results
Click to expand...
Well, I went hard at it years ago. It was fun. I thought food was good. But family didn't. I gave up on it for 10 years, And started again. I started to think my issue was the minion method. But I admit, I do have a tendency to use old charcoal/lump. And use this old hickory wood from a tree in my yard. Or old crab apple tree. I think for Thanksgiving, I will buy brand new charcoal and store bought smoke wood.
 
DanHoo said:
What color is your smoke?

Is it thin blue smoke?
Billowy white smoke?
some off color like greenish tan?

The color of the smoke is an indication of the burning of the coal and smoke wood.

edit: if the coal or smoke wood is not burning cleanly it will give off billowy white smoke, or worse an off color greenish/tan smoke that tastes very bad
Click to expand...
Probably white smoke.
 
DanHoo said:
What color is your smoke?

Is it thin blue smoke?
Billowy white smoke?
some off color like greenish tan?

The color of the smoke is an indication of the burning of the coal and smoke wood.

edit: if the coal or smoke wood is not burning cleanly it will give off billowy white smoke, or worse an off color greenish/tan smoke that tastes very bad
Click to expand...
would minion method cause this?
 
Damp charcoal can be an issue with that, I don’t typically use the normal minion method so, I can’t speak to that specifically.
I use the Enrico Brandizzi “sidewinder” ignition technique. Fill the ring as normal (I put the smoke wood underneath Harry Soo method), and light through the door on one side using a torch for about three minutes (or less). Once I can see that the coals have caught, I’ll close it up and load meat. It’s simpler for me.
You might contact “Fruitawood” for some fresh smoke wood instead of the stuff from big box stores, it’s a little more money but, the results are FAR better!
 
Some people are more sensitive to dirty smoke than others. The smoke from the WSM tends to be a little dirtier than an offset for instance, but I've rarely oversmoked anything and I still enjoy the flavor. Sometimes less is more when it comes to smoke.
 
Mark Childers said:
I have been smoking for 20 years. Never turned out great on the Smokey Mountain. Using lump, using charcoal. It smells like a forest fire. Using pecan, hickory, and apple. Any suggestions? I even cut down my ribs to only smoke for 40 min. then wrap.
Click to expand...
Are you having to choke the flow down dramatically to maintain temp from climbing too high (too many coals lit at once). If so, might try using less lit coals to start could help for cleaner burn. ½ chimney should be sufficient for a 22". Definitely don't use crabapple (hedge) for smoking wood.
 
I get more white than light blue smoke at first until it settles but I don’t trip on it.
I think we all do, but I could be mistaken.
I don’t have the time nor patience to wait for perfect smoke.
I’m just not wired that way.

I never heard about the sidewinder method that Timothy uses but that’s what I do.
It just makes sense if you stop and think about it.
I even bury most of my chunk wood like Harry but I will leave 1-2 small pieces on top near the door for easier ignition.
My WSM cooks are all done with bellows for fire safety if that matters for comparison.

The only time that I’m overly smoke cautious is when I’m doing a chicken or when I just want a hint of smoke added to a tri-tip or a steak.
Chicken is in a class of its own when it comes to sucking up too much smoke.

I see that you mention 40 minutes of smoke for ribs.
That number seems fine to me, I mean 40 minutes of smoke on some ribs is more than I ever used when I did them hot and fast on an old kettle years ago.
Maybe use less wood?

My ribs normally go 4-1/2 or so +/- hours.
Taste is subjective.
Anything more than 3-4 decent sized chunks or 1/3rd the cook time is too much for my taste.
Add trying to please others and the smoke time will even get shorter.
 
Justin_Holt said:
Are you having to choke the flow down dramatically to maintain temp from climbing too high (too many coals lit at once). If so, might try using less lit coals to start could help for cleaner burn. ½ chimney should be sufficient for a 22". Definitely don't use crabapple (hedge) for smoking wood.
Click to expand...
No, but I don't smoke much in the summer. usually its fall or winter thing
 
You must log in or register to reply here.

 

Back
Top