Tom, I respect your knowledge and results but your idea that white smoke is ok, is just not supported. When it comes to the intensity of smoke flavor there is no disagreement that wood and timing is a factor. I would not use Mesquite, or 100% Hickory for more than a few hours, just not to my taste. But I and many here routinely smoke for 2 hours to several days with a variety of woods, whether Dust, Pellets, Chips, Chunks, Splits or Logs and I will challenge you to find a single member who deliberately strives to generate " White Smoke " under any situation!
I obviously have not made myself clear here and am not going to challenge anyone's knowledge of smoking but rather try to add to it . I believe that the most desirable smoke is the TBS, but it's my belief that there are more ways to smoke food rather than using only TBS. As far as support the best explanation of my theory can be found, unfortunately it is in a different forum. If someone feels that the only way to smoke foods is with TBS and they get their desired results, I say, stick with it
Whether they smoke 1 hour or 1 week...Thin Blue Smoke is the Goal. I can't help but think... There is a reason there are over 250 proud members of the Order of the Thin Blue Smoke and a Joke Thread called the Secret Order of the Billowing White Smoke...
. If you are of the adventurous type there are many smoke generators and techniques that produce only white smoke. Just like any tool, you have to know how to use it. I am glad to hear that there are over 250 proud members of the Order of the TBS, but it will take more than that to convince me that I have been smoking foods incorrectly for over 55 years. If they want to joke about it, it's my opinion, the joke is on them.
White smoke can contribute positively to the flavor and color of smoked foods and if not used correctly the results can be bitter rather than smoky. I stress again smoke management and will give a couple examples of using a heavy smoke for flavor.
1. Cold smoking poultry for 15 - 20 minutes prior to finishing on a grill.
2. Placing a just cooked steak in a heavy cold smoke environment during the resting period for two to three minutes will add a tremendous amount of flavor.
Pellet Grills are primarily designed to generate a lot of Heat not Smoke so the flavor will be weak. Pellet Smoke Generators don't produce enough flavor?...There are a whole lot of
AMNPS owners that will totally disagree here.
I was referring to the pellet smoker/grills such as the Fast Eddy's where many add the AMNPS, tube smokers or other device to gain more smoke during a limited cooking time. I believe that is what Navigators plans are with his new smoke generator.
I do not disagree about the AMNPS as I have one and if you remember that is what was used when I smoked my country ham for 128 hours. I presently have three more hams curing and will be smoking them in a couple months. My plan on these as the temperature will be up a little is to use the AMNPS in conjunction with a Smoke Daddy in order to cut the smoking time down.
As far as Yellow and Black Smoke a search turned up zero threads on the subject. However search White Smoke and there are 219 pages...Every one warning that there is a problem...JJ
Are you saying that I am suggesting members do something dangerous?
