Review after First Cook: ua-cam.com/video/09OqciCS8K8/v-deo.html Assembly & Initial Review: ua-cam.com/video/zoxi8Vcd-Dk/v-deo.html Never Do THIS TO an Offset Smoker: ua-cam.com/video/d4Pu98pW06s/v-deo.html Burn Off & Seasoning: ua-cam.com/video/-yxA83--Cts/v-deo.html
I have been smoking for 8 months, have heard of clean smoke but was not sure what it meant. You sir have unequivocally taught me what clean smoke is, excellent tutorial! Thanks.
I'm glad it helped out! Good luck on your next bbq, and let us know how it turns out on our Facebook group (if you want) Kingsford Stockade 49in Smoker & Grill.
8 months? Long ways to go and do reeasrch. If you value your home, the only dirty smoke you will be smeiling, if you follow this clown, is when your house is going up.
Good info Kevin. This will help a lot of backyard pit masters. Another pro tip is to make sure the wood is cured properly. I even set my next log on the handle of the fire box which will preheat the log making that initial combustion when you add it to the fire happen very quickly, limiting the amount of time it takes the fire to recover and the dirty smoke produced by the new log.
You are 100% correct, thats a great Tip on how to keep it going clean. I sometimes will throw my firebox open to make sure the bad smoke won't enter the chamber. That's a little inefficient though.
I remember my fist time using an offset, smoked 3 chickens got that thick white smoke rolling thought I was killing it. Chickens were terrible this was before UA-cam, a friend taught me how to regulate my fire been doing great since. Thank you for taking time to make videos like this, had I seen this those many years ago 3 chickens would have been saved from the dogs.
RIP chickens. Thank you, and thank goodness for friends that can show us the way. You get a smoker thinking you want tons of smoke, it’s a logical way of thinking.
Just got my first grill and just tried smoking meat for the first time. I was trying my best to get a thick white cloud and kept adding wood chips to the grill. I also didn't fully let the charcoal get lit. What a mistake! lol. The chicken tasted like an ashtray. Thanks for the video! I'm definitely gonna make sure everything is fully lit/burned and clean smoking. Probably use less wood chips too.
Good tutorial. I am one of the people who enjoys heavier smoke. I am always dabbling trying to increase and improve the smoke flavor. I don't want bitter and acrid smoke but I definitely want it to be prominent.
I think everyone has their own bbq journey with smoke flavors. When I started, I wanted to be chewing on a tree branch. Now I want a smoke flavor that is mild, that blends well with rubs and a touch of sauce. I’m also no longer cooking myself, most people think a hint of smoke is epic because they have bbq once ever six months. So a little goes a long way.
I flood my smoker with white smoke, never had a problem and it always turns out amazing!?! As long as the wood is dry and little to no bark I have no dramas
I tend to agree with you. But, it really depends on the wood I’m using and the duration. First, I cook with real wood logs. No Bricks no charcoal. Straight wood logs. I will hit large chunks of meat with smoke that many hate. I do this because the fat surrounding those pieces of meat will shield it, yet take in a lot of those flavors. As the cook progresses I’ll tend to dial it down on hard smoke and go blue. Now for pieces of meat that don’t have that fat shield, I will adopt your doctrine. I want lots of blue with nice heat. White smoke is not the devil, rather new smoke is. I like to make sure that my log is charcoaled over before I kill that oxygen and let her go to smoking. Those real toxins are right there at the bark at the beginning. Once you get passed that. Let it roll.
I really like the video. Wish I could give it two thumbs up. The fact that I’ve been cooking with bad smoke and didn’t know it has really change how I bbq. Thanks again
This was exactly what I was looking for. Just got a meat grinder and getting ready to make some sausage. Didn’t know about bad smoke. Thanks for making this video I won’t waste my meat and my time
Did my first smoke today on cheap Walmart square grill split it with bricks Royal oak and Hickory chips . Beef short ribs turned out great 7 1/2 . Can't wait to get a smoker.
The bad smoke thing is over hyped. I cook some unbelievable bbq , my kids devoured 15lb of Brisket in less than 2 days. My kids are 7,9,and 13. I never really worried about the color of my smoke. Anyone that has kids knows that they tell it like it is.
I agree, I’ve heard that for years about bad smoke but I’ve only had it happen early on. I think it boils down to, if you are using a really heavy wood, hickory or mesquite and you aren’t running a fire but a smolder for a long time. Then you’ll feel like your chewing on a branch. If you are running a decent heat with an oak/apple/cherry wood even if it’s pumping smoke, you won’t taste it like hickory.
Perfect timing! Camping with my twin 6 year old grandsons this weekend. Steak and burgers...few dogs. Using hickory for the first time because I have it. I will definitely back off of what I was planning and go easy. Then throw a few logs on for the after campfire.
This is the best beginners tutorial video ever... thank you, helped me big time with using my new offset smoker. New subscriber for sure. All the way from New Zealand :-)
Did my first brisket for the fam for Thanksgiving. Started off with a lot off smoke, thought it was a good thing. Great vid bud. Hopefully my next brisket I'll do better.
Best instructional channel I've seen! I didn't know 90% of what you just covered. I thought smoke was smoke and never played attention to the color😬. I hope my friends and family weren't lying to me and my bbq sucked🤣🤣🤣
You always give the best tips and ideas for someone that has a smoker barbecue and think my favorite tip which I think is spot on people tend to over smoke their food you don’t wanna overpower the taste of the meat do you want to enhance the taste of the meat with a little smoke
That is something I never understand when watching American BBQ shows. When the brisket or other meat is ready it looks like a piece of tar. Personally I would like and try to get that dark mahogany color and not totally black.
One chef I use to work with loved that thick white smoke . Like a wild fire type of smoke. He used to do a hard smoke for 1 hour then pull the meats , wrap em and finish them in the oven for 2 hours . It was really good . Nice smoke ring good flavour . People used to think we smoked it all night. Sold out everytime.
I bet that was delicious, and it definitely is the right amount of time to do it for. Most people will go heavy white smoke for hours and hours and just over smoke it, thanks for the comment, it’s actually a good idea for a video 👍
Great video on smoke levels... One thing I would of added is if you use charcoal like match light (or any that don't need lighter fluid to start)... It is ok to start your firebox with it but when you add it to your fire during a long smoke it leaves a bad taste. I myself use charcoal to start and only add real wood chunks after that. Another great tip is to use a water pan placed where the smoke enters the cooking chamber. I have fund that it helps in keeping your meats moist and it also helps in keeping a consistent temp.
Both great tips, the folks that are going to stick with bbq figure out that match light shouldn’t be added while food is on. Folks that try it once every year can’t notice the match light taste. Get that smoke rollin 💨💨
I have followed all these tips and.tried every tip i.could find. From the minion method to the splits and to the lump charcoal being grey. I have the damper open and the smoke stack 3/4 open but still bad smoke. I am burning wood from B and B cooking woods which are kiln dried.
That’s really strange. If you are on Facebook, join our group and post some pictures to the group, so we can help you with that situation, something just doesn’t seem right.
Bad smoke can also happen with pellet smokers. I always open the lid of my Camp Chef when I first start it up to allow all of the "blue smoke" to escape because you don't want this on your food. Once I start getting the white smoke I shut the lid and let it come up to temp before putting the meat in.
Spot on brother! I've learnt the hard way through having over smoked meat, wasn't until I tried beef off a pellet smoker that I realised lighter smoke tastes way better.
I prefer a stronger smoke myself. To me meat on a pellet smoker taste like it was cooked in an oven. But to each their own. I use mesquite wood because I like the flavor better than any other wood. Hickory is second.
Good info, I’ve been smoking for a few years and I had to learn this the hard way. Smaller offset smokers are the least forgiving on fire management. There is a fine line between having a good clean fire and having too hot of a fire. You really gotta keep on top of your coal bed.
There is a third way. Get some premium fruitwood/hardwood lump charcoal and add it to the briquettes. You get a cleaner burn and great aroma. Also, for those splits, you should also try strip the bark. As it produces a less clean burn.
Yep, happened to me as well. To the point I almost gave up. Just figured I didn't like smoke that much. Of course I was too lazy to look up how to do it properly. Just wasted hundreds of dollars with of meat instead before trial and error educated me a bit. That prompted me to actually do some research and discover how wrong I have been. So thanks to you and others like you for uploading these informative videos.
Thank you, very interesting. How does this translate to a vertical smoker where you put chips onto a hotplate...it seems that based on this principle that heating chips without full combustion would ONLY produce dirty smoke..thoughts?
Depends on the vertical smoker. If it’s one for making beef jerky/smoked fish at a low temperature below 200F then you are okay for that smoldering smoke. If you are cooking ribs at 250 degrees you want less smolder and a cleaner flame/smoke
What do you do if you need to add more fuel? I mainly use briquettes, so do you start it off on the side again in a chimney? I'm confused, because I've seen people drop briquettes or small chunks of wood on top of the existing coals that are in the grill. Wouldn't that introduce a lot of nasty smoke onto the food? Thanks for your video, though. It answered a lot of other questions I had.
I normally add a handful or two of charcoal every 45 minutes. If helps maintain keeping a steady supply of fuel (Along with adding some wood chucks). If I have a 10 hour cook going, the handfuls of charcoal won’t get me through, so I’ll start a second chimney to add once it seems the heat is having trouble. Good luck, just keep experimenting and having fun.
The barrel smokers don't really keep a flame, you want to get the embers hot, and then when you put the lid on the flame dies down and you throw chunks on. You will get more of a smoldering cook and thats just the nature of it. You want to keep your vents open to get better air flow, but you rarely get a steady flame. I cook on my barely between 275-300F. If its running too hot you close down the vents some.
I too was one of the ones who was doing it wrong, (more smoke the better I thought). I am working on trying to get the heat/smoke right, sorta of an art/science thing. However, there is a way to "cheat" the system, simply wrap your food tightly in foil, even with too much smoke, the foil limits the amount of smoke and you'll end up with some pretty good food. Not the right way, and I am working on doing it right, but it does work.
I see this video is 3 years old but I'm doing some ribs right now for Independence day🇺🇸 dinner and when you opened your grill in the video I got a nice whiff of "good" smoke from my stick burner like it was smell-o-vision lol. Well done video and tips 👍, I've found that apple wood is much more forgiving than say oak or hickory as far as "white" smoke is concerned.
Yes, apple is definitely a good wood. Hickory has always been to strong for ribs for me, but brisket I enjoy a hickory oak mix. Happy smoking, glad you enjoyed it👍
Im experienced on the grill and in the kitchen but always wanted a smoker however I didn't have the money really and needed a grill for a get together this past weekend so I bought a Barrell style grill from Lowes for $150 it's really nice and I cooked some delicious ribs, chicken thighs,sausage, and hotdogs. The next day though I tried smoking a whole hen instead of doing it in the oven like normal. I didn't pay attention or know about clean vs dirty smoke but it was amazing, it got gone faster than the oven version I guess my smoke was cleaning...it was while most of the time. I removed two of the four grates on the side with the air vents.Then got charcoal started with pine straw and olive oil and let it get ashed over then poured it in a the side of the grill closest to the vents. Under the other two grates I placed a drip pan with apple juice and onions and then placed my chicken on top of that side. Mixed in with the pine straw charcoal combination was also small sticks from the bag of "apple smoking chips" I poured about half the bad onto the lit coals and let them smoke when there was little to no smoke coming out poured on some more and then after about an hour threw on the rest(it was a small bag). My girlfriend got home right in time with some pecan chunks and they worked great for the last hour only needed maybe 4 or 5 of them. While the chicken rested I through on some more lit coals and small sticks and fried up some onions and potatoes In my cast iron. 🍻
Wow, I just learned something today watching this video. I had no idea about bad smoke. I’ve been grilling and smoking for years and I never paid much attention to the type of smoke and what caused it. Thank you so much for posting this video I found it very informative and eye-opening. I will definitely consider this on my next smoke. I subscribed to your channel. I also liked and rang the bell. This is Dave over at Dabomb Smokes, cheers, and thanks again.
Hey just bought a smoker..the instructions say to cure it first..but says not with wood chips but then it says to cure it with wood chips..not sure if it matters do you know..thanks in advance
Very informative Kevin, also if you need to crank your heat back up for some reason (fell asleep) don't use the briquettes (weird odor bad flavor) use the lump (nice odor nice flavor) have a great weekend brother.
Good point! They are fine as a base, but shouldn't be added once in the fire box, you can do a charcoal chimney to re-add though, but that's a lot of work.
Had an embarrassing 45 minutes a few weeks ago. The Weber Firestarter was just kicking out loads of smoke. Gardens are pretty good by London standards but small by most measures so smoke is not popular. Felt like all the gear but no idea. Usually, I just use paper in the Firestarter, this time, I tried the Weber environmentally friendly cubes as well as paper. At second attempt, it did take and we were off and running with smokeless heat for the Weber Kettle with Rotisserie. What was the problem? Very high air pressure, no breeze and neighbours on one side had finally installed their new fencing which is very windproof. There was no draw and smoke was staying low and swirling around. In future, especially in similar conditions, I'll get out the blow torch that I use occasionally for pipework.
Blow Torch should get you going fast, but definitely understand that feeling, my back yard with the chimney always has about 7-10 minutes of heavy smoke swirling around. I share the bbq every once and while as a way to say thank you/sorry about the smoke, but this is my lifestyle, haha!
Question... I use wood chips on my webber kettle. I use natural lump charcoal and after I sear my steaks I pull them over to the indirect side. I then throw a handful of hickory chips on the coals and close the lid. It's a lot of smoke for a minute but it always comes out good. Is there a relation to long light smoking vs short heavy smoking? Technically the same about of smoke is released both ways right?
For the way you are cooking, that is a perfect way to do it on steaks! If you were doing a longer lower slower cook, like brisket. The short burst of wood chips probably won't get the trick done for a deeper richer wood smoke flavor.
How do I get clean smoke at low temperature. I can do one or the other, not both. I’m using a small offset smoker. Starting with charcoal and adding fist sized chunks and letting them burn a flame. When I use less fuel to reduce heat, I get white smoke and terrible food. It smells like ashes when I take it off, not the hickory flavor I want. Suggestions?
How does the food taste when you are running hotter? Any smoke flavor? I have struggle with getting 225F consistently in this smoker, this one likes to run a cleaner fire at 275F. Even with that said, the food has great smoke flavor and cooked faster at the higher temp. I thick a portion of it is some pits run hotter than others, and rolling with how your smoker likes to run. I have a friends $7000 smoker i use from time to time. We use wood only, flame always going its running at 300F and there is still a steady white smoke coming out, its not off flavored smoke, but for some reason, it just doesn't produce that blue smoke. Food comes out great. To your point its avoiding the smolder smoke, i would just keep running a hotter fire, try and position the food further away from the heat source, maybe deflect some hit with tinfoil. ua-cam.com/video/QhebSwsTsXI/v-deo.html
I’m new to smoking and all I’ve ever heard is low and slow. So I focused on the low. My first attempt was chicken wings. I’ll do a bigger piece of meat next time. I’m going to try to let it go hotter then. Didn’t want tough meat either. I’m a huge fan of brining and have that down pretty good. Thanks for the response and tips. You’re awesome 👍🏻
@@dangitBobby74 Just some advice, poultry is a delicate protein. I like to use fruit woods like apple or cherry. They will give you a good smoke flavor without overpowering the meat. I like hickory too but if I use that for chicken I just use a very small amount. Hope this helps.
Question sir? Great video, thank you for the input I have learned that the hard way. What about the charcoal snake method? Since the briquettes or lighting over slow period Of time, does that not create bad smoke?
That’s a really good point. I’ve done the snake method and it did not produce bad smoke (lump charcoal was used). I don’t know the science behind it, but for starters it’s getting plenty of oxygen which is helping it burn cleaner from the start. I also think 2 to 3 charcoals are lighting at a time instead of a pile of charcoal, which is helping produce a more efficient burn. Also a lump charcoal vs briquettes debate on that one (I’m indifferent, I know some people lose their minds if you mention briquettes). The lump burns cleaner. Great question, going to be thinking about this one and the briquettes for a while. Thank you for watching, commenting, and subscribing!
In a future video (oklahoma Joe reverse flow) you talk about breaking it in by burning it through a few times to let the soot etc build up and clog any leaks. Does dirty smoke speed this up in any way with more soot and has its uses? Albeit not for cooking with.
I believe it would speed up the soot build up. Heavier smoke should have thicker particles that hot clean smoke. I was actually thinking about that the other day, why would I want to run a clean fire for the first couple non food cooks, let the leaks seal up.
It was just a thought. Looking to get my first offset this summer and I've started to work my way through your videos. By far the most informative and down to earth. Keep it up!
Definitely, wood requires more oxygen and air flow. Charcoal can burn hotter with less oxygen. So you need more airflow for wood only fires. Cheaper offsets normally have trouble with the airflow, hence why we use a good bit of charcoal.
I don't know but when I taste smoked beef that has been smoked with the whiter smoke, it taste much better than when I do the thin blue smoke. There was only a single time that I made great tasting BBQ with the blue smoke. Usually the blue smoke provides VERY LITTLE smoke flavor for my taste. I feel like I've wasted product when I smoke with blue smoke. What I do now is a mixture of white and blue smoke. For brisket, I want white smoke for first 1-2 hours, then blue smoke thereafter. My white smoke is a little lighter than what I see in this vid.
I completely agree with this assessment. I think the blue smoke is overdone. It has more to do with oxygen, if your fire isn’t getting any than you might get bad bbq. If your fire is getting plenty of oxygen and it’s still a heavier white, you’ll still have great bbq 👍
Very good explanation! great video. The smoke will definitely vary from wood type and moisture content. some wood has more sap and resin than others. The vent on the firebox door are usually not enough and you can open the door from just cracked to wide open while you are cooking, you can actually make the pit temp lower this way by spilling some heat out of the door when adding a fresh split. moving the wood from the pit side to the door side of the firebox also can help control the pit temperature, as well as flipping the splits over midway through the burn will bring the temp up a bit.
Thank you for your explanation, does it work the same way for cold smoking? I was cold smoking herring for almost 14 days and I found too much resin on a wooden rods. So far, I am still asking my self why was that? Some one can help please?
Just stumbled across your videos thank you for the info as ive bbq'd for yrs just winging it and have only just decided to get behind the science of it , tho ive never had issuses with what this video explains , its helpful to understand .... Im from rural australia so everything is fire cooked mostly with hardwood or gum tree as you'd know it and it produces a heavy sweet flavour done right , but i am a sucker for american woods .again thank you for the explanation
Really good information here, thumbs up. I'm just getting into the smoking game, went all out and built a whisky barrel smoker, with some UDS extras to finish it off. Looking forward to the first run this weekend (weather permitted) 👍
Literally just started "smoking" on a webber (it's what I got) and learning so much as I go, as we speak just doing the last of a 10 hour Cook of pull pork 🤞and saw some dirty smoke so UA-cam it 😂 and yes you spot on this vid helped so much, thought I needed to close the vents to reduced the heat, but no just made more smoke, vents open less fuel.... boosh 👍😅
Hey buddy, great video! I have been grilling and indirect grilling for 30+ years. I finally got a really good offset smoker made of 1/4" steel. If you are using a small to medium sized smoker like I have and you are able to get full sized (16") logs, it may be a good idea to cut them in half with a chop saw or chainsaw. This will help you avoid crazy temperature swings when you add them to your fire box.
Yes!!! I have to admit though I’m a little disappointed that even with some of the big smokers, the smaller splits still do a better job 😅. I personally like just grabbing regular splits and throwing them in.
I use a WSM, and you really don’t get a thin blue smoke at all, but then again you only use a few wood chunks, and they usually smolder rather than combusting.
Yes, for my weber Smokey mountain, it can look like a chimney and still produce great bbq! The problem mainly occurs when you are using offsets and whole splits, not getting enough combustion. WSM is one of the best pits out there!
"they're just your friends and they dont wanna hurt your feelings" i'm from Minnesota and this is a real challenge because hoo boy are you gonna get told it's good even if it tastes like christmas coal in their stocking.
My friend over at Smoking Dad BBQ, normally lets the charcoal burn for 20-30 minutes to get some of that smoke out of the ceramic. On my weber smokey mountain it seems i'm running heavy smoke until its almost out of charcoal. So the ceramics can be a little more forgiving.
if your on a weber and u put wood chunks on it leave the lid off and then once its almost black put the lid on and there will be no smoke just flame coming out of the fince
I felt personally attacked for my beginner barbeque meat LOL. My homie always tells me the truth though and honestly I felt the same way like you said you want to believe it's good but it's somewhat "ashtray salty" tasting. I usually smoke in a 22" weber and before I started in a 18" weber I found in an alley, it's just the passion for the cook.
I just got a new smoker, but did research while I was seasoning it, so knew to not cook while there was white smoke. However, My charcoal seems to burn out quickly, meaning I have to add more on top to keep the smoker hot. But that just causes it to have to burn off again, and I get the white smoke in the middle of the cooking. Any suggestions? I tried regular charcoal and charcoal wood. I use wood chips instead of a log like you do, and that starts afire and smokes too when I add it to the hot coals (research says not to wet the chips). Thank you for your video! It’s a char broil 16” bullet smoker.
Hey man! Thank you for the video! You are right, I am new, excited, and not entirely sure how this is supposed to work! But I appreciate your advice and will try it out :)
I’m confused I get a great smoke ring but don’t seem to taste the wood flavor being some white smoke or the cleaner almost invisible smoke. Great video.
Comparison Cooking I’m most always use post oak and a little pecan. I smoke pork ribs at least for 3 hours. I own a offset called old country Brazos model it’s 1/4” steel so not a cheap one.
I converted a Dyna-Glo charcoal smoker into an electric smoker. I smoke with all vents closed And I get thick white smoke. My food taste sour and bitter. next time I'm going to open vents and check for flame in the smoke box. thanks for your video.
Thank you so much for your explanation, does it work the same way for cold smoking? In fact I am a begginer and I was cold smoking herring for almost 14 days and I found too much resin on a wooden rods. So far, I am still asking my self why was that? Some one can help please?
Thank you for the simple explanation. Im new to pellet smoking, and I think I am doing too much white smoke, not enough good smoke. I will use your tips!
What do you do on a long cook, when you need to top up the charcoal, do you fire it up out side and put it in red hot or do you add to the hot charcoals
Thanx for the info. I literally just bought one of the master built 560 gravity smokers and it had the control fan and I noticed the fan would run and than stop . I’m thinking that the smoker reached its temp and stopped and I was wondering why I wasn’t getting all that white smoke and I was concerned that since I didn’t see the white smoke constantly that the grill wasn’t working . I honestly thought I needed all that white smoke on a continued smoking process
@@ComparisonCooking well i noticed everytime I smoke pork belly with hickory chucks I do everything right as far as I can see such as no thick white smoke but maaaaan everytime I eat it it messes with my stomach
@@EKKoSYKESMusic it took me like 6 attempts to even get pork belly to the table, I normally just threw it out. Very hard cut to cook with all the fat. 99% of it is probably the fat content jacking up your stomach. (How old are you too?) once I hit 30 things started messing with my stomach and it wasn’t until like 35 I was like, is this heartburn/indigestion, hahaha. Anyway, try spare ribs and 3-2-1 method on the smoker 👍
@@ComparisonCooking This made me think of you. If you look up the stages of burning, it also kinda makes sense what you are saying. ua-cam.com/video/ybRwalKfBek/v-deo.html
All depends on the aerodynamic airflow. Big pits can handle it and keep temps low. These big box stores smokers normal run really hot with to much airflow.
Review after First Cook: ua-cam.com/video/09OqciCS8K8/v-deo.html
Assembly & Initial Review: ua-cam.com/video/zoxi8Vcd-Dk/v-deo.html
Never Do THIS TO an Offset Smoker: ua-cam.com/video/d4Pu98pW06s/v-deo.html
Burn Off & Seasoning: ua-cam.com/video/-yxA83--Cts/v-deo.html
responded
Great video
You also don't want the bark of a tree, dude. Like you have in your video undr your coals. Lord have mercy.
I have been smoking for 8 months, have heard of clean smoke but was not sure what it meant. You sir have unequivocally taught me what clean smoke is, excellent tutorial! Thanks.
I'm glad it helped out! Good luck on your next bbq, and let us know how it turns out on our Facebook group (if you want) Kingsford Stockade 49in Smoker & Grill.
8 months? Long ways to go and do reeasrch. If you value your home, the only dirty smoke you will be smeiling, if you follow this clown, is when your house is going up.
Good info Kevin. This will help a lot of backyard pit masters. Another pro tip is to make sure the wood is cured properly. I even set my next log on the handle of the fire box which will preheat the log making that initial combustion when you add it to the fire happen very quickly, limiting the amount of time it takes the fire to recover and the dirty smoke produced by the new log.
You are 100% correct, thats a great Tip on how to keep it going clean. I sometimes will throw my firebox open to make sure the bad smoke won't enter the chamber. That's a little inefficient though.
You're no pit master if you're new.
Great explanation of the different types of smoke and fire management.
Thanks Scott, I saw too many beginners dealing with the wrong smoke 😬
I remember my fist time using an offset, smoked 3 chickens got that thick white smoke rolling thought I was killing it. Chickens were terrible this was before UA-cam, a friend taught me how to regulate my fire been doing great since. Thank you for taking time to make videos like this, had I seen this those many years ago 3 chickens would have been saved from the dogs.
RIP chickens. Thank you, and thank goodness for friends that can show us the way. You get a smoker thinking you want tons of smoke, it’s a logical way of thinking.
It just happened to me hahahaha
Just got my first grill and just tried smoking meat for the first time. I was trying my best to get a thick white cloud and kept adding wood chips to the grill. I also didn't fully let the charcoal get lit. What a mistake! lol. The chicken tasted like an ashtray. Thanks for the video! I'm definitely gonna make sure everything is fully lit/burned and clean smoking. Probably use less wood chips too.
Best education is personal experience, sounds like you are a quick learner and got this 🙌
SAME HERE YESTERDAY 😂😂😂😂
Didn’t you ever look at how an adult for example your father or big brother were grilling and ask/learn when you were a kid, you fool?🤷🏻
Same over here!! I ran the meats over heavy flame and mad a mess of smoke and taste!
Right on, experience is the best teacher.
Good tutorial. I am one of the people who enjoys heavier smoke. I am always dabbling trying to increase and improve the smoke flavor.
I don't want bitter and acrid smoke but I definitely want it to be prominent.
Balance between heavier smoke flavor and creosote.
I think everyone has their own bbq journey with smoke flavors. When I started, I wanted to be chewing on a tree branch. Now I want a smoke flavor that is mild, that blends well with rubs and a touch of sauce. I’m also no longer cooking myself, most people think a hint of smoke is epic because they have bbq once ever six months. So a little goes a long way.
I flood my smoker with white smoke, never had a problem and it always turns out amazing!?! As long as the wood is dry and little to no bark I have no dramas
Niceeeee
I tend to agree with you. But, it really depends on the wood I’m using and the duration. First, I cook with real wood logs. No Bricks no charcoal. Straight wood logs. I will hit large chunks of meat with smoke that many hate. I do this because the fat surrounding those pieces of meat will shield it, yet take in a lot of those flavors. As the cook progresses I’ll tend to dial it down on hard smoke and go blue. Now for pieces of meat that don’t have that fat shield, I will adopt your doctrine. I want lots of blue with nice heat.
White smoke is not the devil, rather new smoke is. I like to make sure that my log is charcoaled over before I kill that oxygen and let her go to smoking. Those real toxins are right there at the bark at the beginning. Once you get passed that. Let it roll.
I really like the video. Wish I could give it two thumbs up. The fact that I’ve been cooking with bad smoke and didn’t know it has really change how I bbq. Thanks again
Glad I could help, and you are getting after it!
This was exactly what I was looking for. Just got a meat grinder and getting ready to make some sausage. Didn’t know about bad smoke. Thanks for making this video I won’t waste my meat and my time
Glad you came across the video, good luck on the smoked meats!
Did my first smoke today on cheap Walmart square grill split it with bricks Royal oak and Hickory chips . Beef short ribs turned out great 7 1/2 . Can't wait to get a smoker.
If you rocked it on that grill, you are going to make some great bbq on an smoker!
The bad smoke thing is over hyped. I cook some unbelievable bbq , my kids devoured 15lb of Brisket in less than 2 days. My kids are 7,9,and 13. I never really worried about the color of my smoke. Anyone that has kids knows that they tell it like it is.
I agree, I’ve heard that for years about bad smoke but I’ve only had it happen early on. I think it boils down to, if you are using a really heavy wood, hickory or mesquite and you aren’t running a fire but a smolder for a long time. Then you’ll feel like your chewing on a branch. If you are running a decent heat with an oak/apple/cherry wood even if it’s pumping smoke, you won’t taste it like hickory.
Facts!
If your kids start going "Hey howdy doody" and click their heels together for no reason, that's when you know you gotta dial that smoke down a hair.
Facts Ive never worried about the smoke, been running a successful bbq food truck for years
I like the heavier smokey flavor.
Perfect timing! Camping with my twin 6 year old grandsons this weekend. Steak and burgers...few dogs. Using hickory for the first time because I have it. I will definitely back off of what I was planning and go easy. Then throw a few logs on for the after campfire.
Sounds great! Hope the weekend turns out great!
This is the best beginners tutorial video ever... thank you, helped me big time with using my new offset smoker. New subscriber for sure. All the way from New Zealand :-)
Glad it helped! Thanks for watching all with way from New Zealand, and a big big thanks for subscribing!
Another kiwi agreeing 👍
Did my first brisket for the fam for Thanksgiving. Started off with a lot off smoke, thought it was a good thing. Great vid bud. Hopefully my next brisket I'll do better.
Thank you, let me know how the second one turns out!
Best instructional channel I've seen! I didn't know 90% of what you just covered. I thought smoke was smoke and never played attention to the color😬. I hope my friends and family weren't lying to me and my bbq sucked🤣🤣🤣
Haha, it probably didn’t bro! Glad this helped, get that smoke rolling again!
You always give the best tips and ideas for someone that has a smoker barbecue and think my favorite tip which I think is spot on people tend to over smoke their food you don’t wanna overpower the taste of the meat do you want to enhance the taste of the meat with a little smoke
Thanks so much Jeff! Means a lot!
That is something I never understand when watching American BBQ shows. When the brisket or other meat is ready it looks like a piece of tar.
Personally I would like and try to get that dark mahogany color and not totally black.
Thanks for this video! I’m super new to this and this video by far has helped me the most.
Glad it helped, I tried to create content in a playlist around the challenges new smokers face. Good luck and keep that pit smoking!
One chef I use to work with loved that thick white smoke . Like a wild fire type of smoke. He used to do a hard smoke for 1 hour then pull the meats , wrap em and finish them in the oven for 2 hours . It was really good . Nice smoke ring good flavour . People used to think we smoked it all night. Sold out everytime.
I bet that was delicious, and it definitely is the right amount of time to do it for. Most people will go heavy white smoke for hours and hours and just over smoke it, thanks for the comment, it’s actually a good idea for a video 👍
Great video on smoke levels...
One thing I would of added is if you use charcoal like match light (or any that don't need lighter fluid to start)...
It is ok to start your firebox with it but when you add it to your fire during a long smoke it leaves a bad taste.
I myself use charcoal to start and only add real wood chunks after that.
Another great tip is to use a water pan placed where the smoke enters the cooking chamber. I have fund that it helps in keeping your meats moist and it also helps in keeping a consistent temp.
Both great tips, the folks that are going to stick with bbq figure out that match light shouldn’t be added while food is on. Folks that try it once every year can’t notice the match light taste. Get that smoke rollin 💨💨
The best video!!!! All other videos make it so complicated and it feels like a science experiment lol
Thank you, really appreciate that!
I like how you said "That piece of meat we chewing on that taste like a branch" lmao
Haha, its true!
That was funny. Lol. It happened to me too. That's all you could taste. Thick dirty smoke.
Thank you . My first attempts were inedible !
All part of the process 👍👊👊
I have followed all these tips and.tried every tip i.could find. From the minion method to the splits and to the lump charcoal being grey. I have the damper open and the smoke stack 3/4 open but still bad smoke. I am burning wood from B and B cooking woods which are kiln dried.
What type of smoker do you have?
@@ComparisonCooking I have the Oklahoma Joe highland smoker
That’s really strange. If you are on Facebook, join our group and post some pictures to the group, so we can help you with that situation, something just doesn’t seem right.
@@ComparisonCooking ok will do
Bad smoke can also happen with pellet smokers. I always open the lid of my Camp Chef when I first start it up to allow all of the "blue smoke" to escape because you don't want this on your food. Once I start getting the white smoke I shut the lid and let it come up to temp before putting the meat in.
Very smart to do it that way.
Spot on brother! I've learnt the hard way through having over smoked meat, wasn't until I tried beef off a pellet smoker that I realised lighter smoke tastes way better.
100 agree! Thanks for watching, glad you enjoyed it!
I prefer a stronger smoke myself. To me meat on a pellet smoker taste like it was cooked in an oven. But to each their own. I use mesquite wood because I like the flavor better than any other wood. Hickory is second.
Very good tips and very informative on how white smoke and bad smoke. Did you ever try bbq dragon it makes lighting a charcoal fast less than 15 mins.
I haven't seen that one, pretty good?
I really do appreciate your video hoss. Did my first smoked pork shoulder on my uds and your video help out alot.
Glad I could help! How did it taste?
Thanks for the tip. I am new to this and I see now that I have need smoking my meat wrong.
It’s all part of the process. Best part is todays always a good day to get the fire going again.
Good info, I’ve been smoking for a few years and I had to learn this the hard way. Smaller offset smokers are the least forgiving on fire management. There is a fine line between having a good clean fire and having too hot of a fire. You really gotta keep on top of your coal bed.
100% correct on the smaller offsets.
My first attempt tasted like a forest fire, thanks for this video 🇦🇺
No problem 👍
There is a third way. Get some premium fruitwood/hardwood lump charcoal and add it to the briquettes.
You get a cleaner burn and great aroma.
Also, for those splits, you should also try strip the bark. As it produces a less clean burn.
That’s the way to do it!
Yep, happened to me as well. To the point I almost gave up. Just figured I didn't like smoke that much. Of course I was too lazy to look up how to do it properly. Just wasted hundreds of dollars with of meat instead before trial and error educated me a bit. That prompted me to actually do some research and discover how wrong I have been.
So thanks to you and others like you for uploading these informative videos.
We’ve all been there, thank you fir the comment. Happy smoking!
Thank you, very interesting. How does this translate to a vertical smoker where you put chips onto a hotplate...it seems that based on this principle that heating chips without full combustion would ONLY produce dirty smoke..thoughts?
Depends on the vertical smoker. If it’s one for making beef jerky/smoked fish at a low temperature below 200F then you are okay for that smoldering smoke.
If you are cooking ribs at 250 degrees you want less smolder and a cleaner flame/smoke
Bro thank you for this! Never knew about clean smoke. Thank you
Glad I could help!
Heavy smoke will give like a ashy flavor.. good clean smoke almost a blueish color to it is just right👌🏻
100% 👍👊👊
What do you do if you need to add more fuel? I mainly use briquettes, so do you start it off on the side again in a chimney? I'm confused, because I've seen people drop briquettes or small chunks of wood on top of the existing coals that are in the grill. Wouldn't that introduce a lot of nasty smoke onto the food? Thanks for your video, though. It answered a lot of other questions I had.
I normally add a handful or two of charcoal every 45 minutes. If helps maintain keeping a steady supply of fuel (Along with adding some wood chucks). If I have a 10 hour cook going, the handfuls of charcoal won’t get me through, so I’ll start a second chimney to add once it seems the heat is having trouble. Good luck, just keep experimenting and having fun.
This was helpful. My cheap barrel smoker just really sucks at keeping a flame and it always goes out. Im using chunks, tips?
The barrel smokers don't really keep a flame, you want to get the embers hot, and then when you put the lid on the flame dies down and you throw chunks on. You will get more of a smoldering cook and thats just the nature of it. You want to keep your vents open to get better air flow, but you rarely get a steady flame. I cook on my barely between 275-300F. If its running too hot you close down the vents some.
I too was one of the ones who was doing it wrong, (more smoke the better I thought). I am working on trying to get the heat/smoke right, sorta of an art/science thing. However, there is a way to "cheat" the system, simply wrap your food tightly in foil, even with too much smoke, the foil limits the amount of smoke and you'll end up with some pretty good food. Not the right way, and I am working on doing it right, but it does work.
Hmmmm, that’s interesting. Never would of thought of that.
The best balance I’ve found is to just half your wood splits down to the 6-8 inch length.
I see this video is 3 years old but I'm doing some ribs right now for Independence day🇺🇸 dinner and when you opened your grill in the video I got a nice whiff of "good" smoke from my stick burner like it was smell-o-vision lol. Well done video and tips 👍, I've found that apple wood is much more forgiving than say oak or hickory as far as "white" smoke is concerned.
Yes, apple is definitely a good wood. Hickory has always been to strong for ribs for me, but brisket I enjoy a hickory oak mix. Happy smoking, glad you enjoyed it👍
Great info. Knew this but couldn't explain it as good. Well done!
Much appreciated!
Thanks for using your voice to help others!! This video is amazing and worked for me...
Thank you, I really appreciate the comment! Happy smoking.
I just 👍 and 👇. I've heard of humidity being an issue when it comes to smoking meats. I'm about 15 minutes from the gulf coast.
Any thoughts?????
I haven't heard humidity affecting smoking meats.
Im experienced on the grill and in the kitchen but always wanted a smoker however I didn't have the money really and needed a grill for a get together this past weekend so I bought a Barrell style grill from Lowes for $150 it's really nice and I cooked some delicious ribs, chicken thighs,sausage, and hotdogs. The next day though I tried smoking a whole hen instead of doing it in the oven like normal. I didn't pay attention or know about clean vs dirty smoke but it was amazing, it got gone faster than the oven version I guess my smoke was cleaning...it was while most of the time. I removed two of the four grates on the side with the air vents.Then got charcoal started with pine straw and olive oil and let it get ashed over then poured it in a the side of the grill closest to the vents. Under the other two grates I placed a drip pan with apple juice and onions and then placed my chicken on top of that side. Mixed in with the pine straw charcoal combination was also small sticks from the bag of "apple smoking chips" I poured about half the bad onto the lit coals and let them smoke when there was little to no smoke coming out poured on some more and then after about an hour threw on the rest(it was a small bag). My girlfriend got home right in time with some pecan chunks and they worked great for the last hour only needed maybe 4 or 5 of them. While the chicken rested I through on some more lit coals and small sticks and fried up some onions and potatoes In my cast iron. 🍻
Making Me hungry, sounds like an awesome meal!
Wow, I just learned something today watching this video. I had no idea about bad smoke. I’ve been grilling and smoking for years and I never paid much attention to the type of smoke and what caused it.
Thank you so much for posting this video I found it very informative and eye-opening. I will definitely consider this on my next smoke.
I subscribed to your channel. I also liked and rang the bell.
This is Dave over at Dabomb Smokes, cheers, and thanks again.
Thank you Dave! Glad the video was insightful!
Hey just bought a smoker..the instructions say to cure it first..but says not with wood chips but then it says to cure it with wood chips..not sure if it matters do you know..thanks in advance
@@wilE6764 just burn it hot for 30-60 minutes with wood chips is fine, but can also probably spray it down with cooking oil.
@ComparisonCooking Hey thanks..will do!
Nice video. I think you opened my eyes to what I was messing up.
Glad it helped 👍
Very informative Kevin, also if you need to crank your heat back up for some reason (fell asleep) don't use the briquettes (weird odor bad flavor) use the lump (nice odor nice flavor) have a great weekend brother.
Good point! They are fine as a base, but shouldn't be added once in the fire box, you can do a charcoal chimney to re-add though, but that's a lot of work.
I always thought the huge plume of smoke was a good thing! Great video!
You and me both!
Had an embarrassing 45 minutes a few weeks ago. The Weber Firestarter was just kicking out loads of smoke. Gardens are pretty good by London standards but small by most measures so smoke is not popular. Felt like all the gear but no idea.
Usually, I just use paper in the Firestarter, this time, I tried the Weber environmentally friendly cubes as well as paper. At second attempt, it did take and we were off and running with smokeless heat for the Weber Kettle with Rotisserie. What was the problem? Very high air pressure, no breeze and neighbours on one side had finally installed their new fencing which is very windproof. There was no draw and smoke was staying low and swirling around. In future, especially in similar conditions, I'll get out the blow torch that I use occasionally for pipework.
Blow Torch should get you going fast, but definitely understand that feeling, my back yard with the chimney always has about 7-10 minutes of heavy smoke swirling around. I share the bbq every once and while as a way to say thank you/sorry about the smoke, but this is my lifestyle, haha!
Very good easy to understand video for beginners like me. Subscribed!
Glad it helped, thanks for subscribing 🙌
Question... I use wood chips on my webber kettle. I use natural lump charcoal and after I sear my steaks I pull them over to the indirect side. I then throw a handful of hickory chips on the coals and close the lid. It's a lot of smoke for a minute but it always comes out good. Is there a relation to long light smoking vs short heavy smoking? Technically the same about of smoke is released both ways right?
For the way you are cooking, that is a perfect way to do it on steaks! If you were doing a longer lower slower cook, like brisket. The short burst of wood chips probably won't get the trick done for a deeper richer wood smoke flavor.
Good advise, and yeah I over smoked a brisket this passed weekend.
I started smoking with a weber kettle because of the bbq pit boys. I was the pitmaster friend for years. The offset humbled me lol
Offsets are a finnicky thing, most people can't stick with them!
the offset changed my life once I learned how to properly use it
Smoking my first ham right now. Thank you for this video! Happy thanksgiving
Nice! Have a great Thanksgiving!
How do I get clean smoke at low temperature. I can do one or the other, not both.
I’m using a small offset smoker. Starting with charcoal and adding fist sized chunks and letting them burn a flame. When I use less fuel to reduce heat, I get white smoke and terrible food. It smells like ashes when I take it off, not the hickory flavor I want. Suggestions?
How does the food taste when you are running hotter? Any smoke flavor? I have struggle with getting 225F consistently in this smoker, this one likes to run a cleaner fire at 275F. Even with that said, the food has great smoke flavor and cooked faster at the higher temp. I thick a portion of it is some pits run hotter than others, and rolling with how your smoker likes to run. I have a friends $7000 smoker i use from time to time. We use wood only, flame always going its running at 300F and there is still a steady white smoke coming out, its not off flavored smoke, but for some reason, it just doesn't produce that blue smoke. Food comes out great. To your point its avoiding the smolder smoke, i would just keep running a hotter fire, try and position the food further away from the heat source, maybe deflect some hit with tinfoil. ua-cam.com/video/QhebSwsTsXI/v-deo.html
I’m new to smoking and all I’ve ever heard is low and slow. So I focused on the low. My first attempt was chicken wings. I’ll do a bigger piece of meat next time. I’m going to try to let it go hotter then. Didn’t want tough meat either. I’m a huge fan of brining and have that down pretty good. Thanks for the response and tips. You’re awesome 👍🏻
@@dangitBobby74 Just some advice, poultry is a delicate protein. I like to use fruit woods like apple or cherry. They will give you a good smoke flavor without overpowering the meat. I like hickory too but if I use that for chicken I just use a very small amount. Hope this helps.
Question sir? Great video, thank you for the input I have learned that the hard way. What about the charcoal snake method? Since the briquettes or lighting over slow period Of time, does that not create bad smoke?
That’s a really good point. I’ve done the snake method and it did not produce bad smoke (lump charcoal was used). I don’t know the science behind it, but for starters it’s getting plenty of oxygen which is helping it burn cleaner from the start. I also think 2 to 3 charcoals are lighting at a time instead of a pile of charcoal, which is helping produce a more efficient burn. Also a lump charcoal vs briquettes debate on that one (I’m indifferent, I know some people lose their minds if you mention briquettes). The lump burns cleaner. Great question, going to be thinking about this one and the briquettes for a while. Thank you for watching, commenting, and subscribing!
Great video. I can definitely taste the difference between good and bad smoke.
👍👊👊
In a future video (oklahoma Joe reverse flow) you talk about breaking it in by burning it through a few times to let the soot etc build up and clog any leaks.
Does dirty smoke speed this up in any way with more soot and has its uses? Albeit not for cooking with.
I believe it would speed up the soot build up. Heavier smoke should have thicker particles that hot clean smoke. I was actually thinking about that the other day, why would I want to run a clean fire for the first couple non food cooks, let the leaks seal up.
It was just a thought.
Looking to get my first offset this summer and I've started to work my way through your videos.
By far the most informative and down to earth. Keep it up!
Is there a difference in using charcoal and just wood? I see some videos that are just using wood.
Definitely, wood requires more oxygen and air flow. Charcoal can burn hotter with less oxygen. So you need more airflow for wood only fires. Cheaper offsets normally have trouble with the airflow, hence why we use a good bit of charcoal.
How about the snake method or adding unlit charcoal to your already lit coals, would that create bad smoke also?
You’ll be okay there. It’s prolonged periods of time with bad smoke that causes the issues.
@@ComparisonCooking but if using the snake method, wouldn't new coals be constantly getting ignited ?
@@OK-kw4rv yes, but it’s normally 2-3 coals getting lit, not 25 all at once.
Thanks Kevin, great info!
Question - do pellets generate white (bad) smoke? Nobody has talked about this...
I don't know but when I taste smoked beef that has been smoked with the whiter smoke, it taste much better than when I do the thin blue smoke. There was only a single time that I made great tasting BBQ with the blue smoke. Usually the blue smoke provides VERY LITTLE smoke flavor for my taste. I feel like I've wasted product when I smoke with blue smoke.
What I do now is a mixture of white and blue smoke. For brisket, I want white smoke for first 1-2 hours, then blue smoke thereafter.
My white smoke is a little lighter than what I see in this vid.
I completely agree with this assessment. I think the blue smoke is overdone. It has more to do with oxygen, if your fire isn’t getting any than you might get bad bbq. If your fire is getting plenty of oxygen and it’s still a heavier white, you’ll still have great bbq 👍
What do you do with the snake method when slow cooking?
Can't exactly start it all burning from the start.
It’s okay to do snake, you don’t get an overwhelming smothered smoke.
Very good explanation! great video. The smoke will definitely vary from wood type and moisture content. some wood has more sap and resin than others. The vent on the firebox door are usually not enough and you can open the door from just cracked to wide open while you are cooking, you can actually make the pit temp lower this way by spilling some heat out of the door when adding a fresh split. moving the wood from the pit side to the door side of the firebox also can help control the pit temperature, as well as flipping the splits over midway through the burn will bring the temp up a bit.
These are all great points Neil! Could see the Sarap Offset smoker channel around the corner 🤩👍👍
Thank you for your explanation, does it work the same way for cold smoking? I was cold smoking herring for almost 14 days and I found too much resin on a wooden rods. So far, I am still asking my self why was that? Some one can help please?
Just stumbled across your videos thank you for the info as ive bbq'd for yrs just winging it and have only just decided to get behind the science of it , tho ive never had issuses with what this video explains , its helpful to understand .... Im from rural australia so everything is fire cooked mostly with hardwood or gum tree as you'd know it and it produces a heavy sweet flavour done right , but i am a sucker for american woods .again thank you for the explanation
Glad it’s been working out for you all these years! I’ve always wanted to try gum tree.
Great info! Sounds like the true rule of thumb is blue smoke and honest mates!
Really good information here, thumbs up. I'm just getting into the smoking game, went all out and built a whisky barrel smoker, with some UDS extras to finish it off. Looking forward to the first run this weekend (weather permitted) 👍
The barrels are the most underrated and over delivering smoker out there! That's awesome you made one!
Literally just started "smoking" on a webber (it's what I got) and learning so much as I go, as we speak just doing the last of a 10 hour Cook of pull pork 🤞and saw some dirty smoke so UA-cam it 😂 and yes you spot on this vid helped so much, thought I needed to close the vents to reduced the heat, but no just made more smoke, vents open less fuel.... boosh 👍😅
Happens to all of us, a fun learning process sometimes 😅
Hey buddy, great video! I have been grilling and indirect grilling for 30+ years. I finally got a really good offset smoker made of 1/4" steel. If you are using a small to medium sized smoker like I have and you are able to get full sized (16") logs, it may be a good idea to cut them in half with a chop saw or chainsaw. This will help you avoid crazy temperature swings when you add them to your fire box.
Yes!!! I have to admit though I’m a little disappointed that even with some of the big smokers, the smaller splits still do a better job 😅. I personally like just grabbing regular splits and throwing them in.
I just re watched the video and it was so good!! great way to explain smoke to those who don't know!
Great tutorial as usual. It makes such a huge difference in taste.
Yeah, I hope I got the point across about friends being nice or just no clue 😂😬
I use a WSM, and you really don’t get a thin blue smoke at all, but then again you only use a few wood chunks, and they usually smolder rather than combusting.
Yes, for my weber Smokey mountain, it can look like a chimney and still produce great bbq! The problem mainly occurs when you are using offsets and whole splits, not getting enough combustion. WSM is one of the best pits out there!
"they're just your friends and they dont wanna hurt your feelings" i'm from Minnesota and this is a real challenge because hoo boy are you gonna get told it's good even if it tastes like christmas coal in their stocking.
Hahaha, I like that analogy.
Is this a concern with ceramic smokers like Big Green Egg since it uses lump charcoal? Also not all of the charcoal is lit at the same time in a BGE.
My friend over at Smoking Dad BBQ, normally lets the charcoal burn for 20-30 minutes to get some of that smoke out of the ceramic. On my weber smokey mountain it seems i'm running heavy smoke until its almost out of charcoal. So the ceramics can be a little more forgiving.
if your on a weber and u put wood chunks on it leave the lid off and then once its almost black put the lid on and there will be no smoke just flame coming out of the fince
Dude, Your becoming bad ass..... Great video, Great tips for the everyone BBQer. This is smoke 101. Great job.
Haha, thanks Tommy &.... Thank you for my new playlist name Smoke 101!
I like the Thick Smoke blue bag Kingsford run about a hundred and seventy degrees I guess it's a southern thing
If you figured out what works best for you, then you got it 👍👊👊
I felt personally attacked for my beginner barbeque meat LOL. My homie always tells me the truth though and honestly I felt the same way like you said you want to believe it's good but it's somewhat "ashtray salty" tasting. I usually smoke in a 22" weber and before I started in a 18" weber I found in an alley, it's just the passion for the cook.
Ouch, i've had that feeling, but good homies keep it real!
If anyone has vaped it's supposed to look like vapor and steam when using a smoker not like diesel engine putting out a bunch of black smoke
Lol, this might be the best comment on this video ever, perfect anology.
Thanks for the explanation. I'm using a new smoker tomorrow.
Awesome, good luck tomorrow 👍👊👊
I just got a smoker, had folks over and wanted honest opinions. I got them, told them it will help me the next time,
Its tough to get that honest feedback, but its so worth it in the long run. Good Job!
Great tip for beginners!
Thank you!
Wow ....I just used to throw the charcoal and a shit load of fluid in the pit and lots of smoke 😷😭
Had to save this video and subscribe
Glad you enjoyed it👊 thanks for subscribing!
I just got a new smoker, but did research while I was seasoning it, so knew to not cook while there was white smoke. However, My charcoal seems to burn out quickly, meaning I have to add more on top to keep the smoker hot. But that just causes it to have to burn off again, and I get the white smoke in the middle of the cooking. Any suggestions? I tried regular charcoal and charcoal wood. I use wood chips instead of a log like you do, and that starts afire and smokes too when I add it to the hot coals (research says not to wet the chips). Thank you for your video!
It’s a char broil 16” bullet smoker.
Awesome, glad it’s working out 👍👊. You are going to get white smoke from time to time. ua-cam.com/video/RGzI_DHzS8U/v-deo.html
Maybe use larger chunks of wood rather than chips as the larger wood will contribute better to the coal bed. The chips just kind of burn out.
Hey man! Thank you for the video! You are right, I am new, excited, and not entirely sure how this is supposed to work! But I appreciate your advice and will try it out :)
Glad I could help!
Awesome job. This should be a winner
Fingers crossed as always. These 101 tips just make sense to me.
I’m confused I get a great smoke ring but don’t seem to taste the wood flavor being some white smoke or the cleaner almost invisible smoke. Great video.
What type of wood are you using and how much?
Comparison Cooking I’m most always use post oak and a little pecan. I smoke pork ribs at least for 3 hours. I own a offset called old country Brazos model it’s 1/4” steel so not a cheap one.
I converted a Dyna-Glo charcoal smoker into an electric smoker. I smoke with all vents closed And I get thick white smoke. My food taste sour and bitter. next time I'm going to open vents and check for flame in the smoke box. thanks for your video.
Thank you so much for your explanation, does it work the same way for cold smoking? In fact I am a begginer and I was cold smoking herring for almost 14 days and I found too much resin on a wooden rods. So far, I am still asking my self why was that? Some one can help please?
Cold smoking is totally different and okay to have a low burn fire.
Great tutorial Kevin, covered a lot of good points. Cheers.
Thank you, appreciate the comment a lot! Happy smoking Preston!
Thank you for the simple explanation. Im new to pellet smoking, and I think I am doing too much white smoke, not enough good smoke. I will use your tips!
Glad it helped!
Did that my first time thought the bright white smoke was good and I did ribs in it and I couldn't get past the stale smoke taste
Been there for sure!
What do you do on a long cook, when you need to top up the charcoal, do you fire it up out side and put it in red hot or do you add to the hot charcoals
Thanx for the info. I literally just bought one of the master built 560 gravity smokers and it had the control fan and I noticed the fan would run and than stop . I’m thinking that the smoker reached its temp and stopped and I was wondering why I wasn’t getting all that white smoke and I was concerned that since I didn’t see the white smoke constantly that the grill wasn’t working . I honestly thought I needed all that white smoke on a continued smoking process
Glad it was helpful! Check out the Gallery Backyard BBQ videos, he covered so many recipes on the Master Built, sweet smoker!
Thx for the detail explanations n what not to do !!
Happy to help!
Will the bad smoke cause stomach issues as well ?
It can if you are using the wrong wood (soft woods). And also if you are going really really low smoldering smoke for a long long time.
@@ComparisonCooking well i noticed everytime I smoke pork belly with hickory chucks I do everything right as far as I can see such as no thick white smoke but maaaaan everytime I eat it it messes with my stomach
@@EKKoSYKESMusic do you cook pork belly any other way?
@@ComparisonCooking no lol I’ve only ever smoked it
@@EKKoSYKESMusic it took me like 6 attempts to even get pork belly to the table, I normally just threw it out. Very hard cut to cook with all the fat. 99% of it is probably the fat content jacking up your stomach. (How old are you too?) once I hit 30 things started messing with my stomach and it wasn’t until like 35 I was like, is this heartburn/indigestion, hahaha.
Anyway, try spare ribs and 3-2-1 method on the smoker 👍
Must be a firefighter?! Talking about reading smoke and nozzle? Good to know about smoke and BBQ
Haha, not a firefighter, but cooked a whole hog for the fire department in my last video! Thanks for watching!
@@ComparisonCooking This made me think of you. If you look up the stages of burning, it also kinda makes sense what you are saying. ua-cam.com/video/ybRwalKfBek/v-deo.html
look at your humidity % inside your split, and try to run door wide open on your fire box to get maximum air flow
Completely agree with this!
Im confused, doesnt that amount of airflow cause you to cook at a higher temperature? I like slow cooking.
All depends on the aerodynamic airflow. Big pits can handle it and keep temps low. These big box stores smokers normal run really hot with to much airflow.
Very well explained and detailed. Thanks alot. Subbed
Appreciate the support, will be getting some similar topics out soon👍