To much smoke?

Discussion in 'Pork' started by goat4444, Feb 19, 2010.

  1. goat4444

    goat4444 Fire Starter

    Can to much smoke be bad or cause the meat to be two smoky,im using hickory chunks,i just checked my smoker lifted the top and the smoke is real thick is that ok?
     
  2. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    I personally subscribe to the method of TBS, or thin blue smoke. Too much smoke will casuse a bitterness in the meat and way too much smoke can cause other health related issues.
     
  3. 3montes

    3montes Master of the Pit OTBS Member

    Yes it can. Thick white smoke means you are building up creosote on your meat. Leaves a bitter taste. Not good at all. When I use hickory I use it pretty sparingly it is a very dominant smoke flavor. Also try pre-warming your chunks before putting them in the firebox. This will bring them closer to the combustion temperature and the won't smolder as long giving you the thick white smoke which you don't want.
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yes thick white smoke is bad. Your meat will taste like licking a burnt stick if you smoke it in that the whole time. Yep the TBS is what you want. As I have heard people explain before you don't necessarily need to see the smoke coming out as long as you can smell it. I would say less smoke is way better than thick white rolling smoke. I smoked a few things back when I first started that tasted really bad because I had to much thick white smoke. Not good tasting.
     
  5. timtimmay

    timtimmay Action Team

    A short period of heavier smoke out the stack is okay, but that shouldn't be your whole smoke. For best taste you should see very little TBS out the stack, but if you open the chamber it should be filled with TBS
     
  6. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Very well said. [​IMG]

    [​IMG]

    Dave
     
  7. What's wrong with lickin burnt sticks....doesn't everybody....maybe just me I guess....LOL !

    Rick
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Good and safe reply, points to you.
     
  9. Good question and good replies. I'm learning so much on this site by reading as much as possible.
     
  10. bbally

    bbally Master of the Pit OTBS Member

    Smoke like all other aspects of smoking must be controlled.

    For the beginner the best method is to follow the TBS.

    However, as you progress in your knowledge and ability to handle the pitt. You will find that it is the Delta T that cause the creosote and not how much smoke it in there. Thick white smoke can be your friend when making Ring Bologna, Bag Bologna, or other Bung type sausages. They require a very very hard smoke to make true version of the sausages. (Flies were a problem long time ago)

    So subscribe to the TBS method, but don't make it a religion, cause the further advanced you get, the more TBS will have you come up short on what was suppose to happen.
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    I kinda like to call it Ninja Smoke. It's effective but invisible. YHAAAAA! [​IMG]
     
  12. john3198

    john3198 Smoking Fanatic

  13. jinyinthew

    jinyinthew Newbie

    I have the same problem. any one care to answer ?? [​IMG]
    btw, why you guys don't have a introduction thread ?
    (forgive me if I missed it)
     
  14. davef63

    davef63 Smoke Blower

    i thought it was just me that thought this way, for the little expierence i have with my smokeshack doing sausage and bacon, im finding i need periods of white smoke [ not full time] to achieve what im after. i feel better now, thanks bbally.
    dave
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Like Bally said you will learn your smoker for the proper amount of smoke. So start out with the TBS and then you can adjust the smoke more to your liking.
     
  16. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I agree - I am not a fan of a heavy smoke flavor - I like just enough to taste it.
    I subscribe to the theory - "If it's white, it ain't right. If it's blue, it's good for Q"
    Good luck!
     
  17. bbally

    bbally Master of the Pit OTBS Member

    Your welcome, here is the science of smoke. Just so you know TBS and Billowing white smoke are exactly the same thing.

    The blue you see is the Rayliegh Scattering law. Most common in light dispersed gases. This is the reason the sky is blue.

    When the particle and vapor count gets higher the Rayleigh Scatter gives way to the Tyndall scattering. As the particle count increases the scatter of light changes until all wavelengths are being emitted. Hence the white look of the light with more particles. (This is the reason clouds are white)

    But the particles remain the same, only the count changes. So to say the white smoke contains "creosote, or something else" is on basis, false, it in fact just contains a large concentration of the same particles that already exist in TBS. It is just the count changing enough so we move from rayleigh scatter to tyndall scatter.

    TBS is used by the beginner as a method of controlling smoke is valid, as TBS and looking for it is a true indicator of particle count. The demarkation line between rayleigh and tyndall definately offers a concentration of particle count.

    But the thought that white smoke and TBS are an indication of creosote is wrong. Creosote forms from a delta T change in stack temperature verses firebox temperature. Both contain the components to create creosote.

    The reason you see many people push the novice to leave the damper open is a simple easy way to keep the novice in control of the firebox by setting up the O2 levels and flow to carry enough heat (infrared energy) from the firebox to the flue without a delta T that creates creosote.

    But that method, while effective for the novice operation, wastes fuel and makes tendering the firebox more frequent. As you get more and more experience you will learn to use both the damper and the flue to keep delta T in check and manage the firebox in a more effecient manner.

    That skill will allow you to heavy smoke in the beginning of your cooking for a deeper smoke ring. While I understand the want to create an easy rule, when you leave the beginners field and start to run a pit, you will learn to use all levels of smoke.

    As I said smoke must be managed, and understanding managing your firebox drafts and flue dampers is an important skill.

    Remember if you receive a hard fast rule... it is probably a limitation of the persons knowledge.. the more you do this, the more you find there are guidelines to help you get to the next level, but no hard fast rules.

    But I do want to reinforce, that TBS is always a good place to start, and will produce nice results. But eventually you will leave it and learn to lay down the proper particle count to get that bright red ring we so love. Then you will learn to lay them down so you get better and better penetration.
     
  18. timtimmay

    timtimmay Action Team

    Has OP been back to this thread since the start? We might just be talking to ourselves.
     
  19. This is very interesting. I have soooooooo much to learn & so little time (I'm 59).
    It is a joy to have such wonderful folks here & I'd love someday to sit by a true smoker & listen/watch/learn more.......I'm hungry for info & Q !
     
  20. Im glad this was discussed. Ive been wondering myself but figured that if there are no leftovers then I did it right.
     

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