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post #1 of 8
Thread Starter 
I am brand new to smoking bought a brink man offset smoker from Lowes...the bigger one was wondering if someone could pretty much lay it out for me ...I'm getting thin smoke hard to tell if blue or white I hate to ruin meat kinda anal bout my cooking any help would be greatly appreciated specially on The smoke content
post #2 of 8
Thread Starter 
Home depot not Lowes but smoke contender and how much wood using lump charcoal and chunks of wood
post #3 of 8

If you can't tell if its white, its not. LOL


I assume you are seasoning your pit. That's is always the first thing to do before meat. It cleans all the dirt oil and residue off the pit, you get a chance to check the temps, and gives you a chance to realize how best to use it.


I highly suggest you sign up for the E-Course offered over a 5 day span  here on the boards. Its sent to your E-Mail daily till complete and covers the basics. Jeff also has an excellent book to help you jump up and get running with your pit in a hurry.


Remember its all about patience.


Hope that helps you.

post #4 of 8
Thread Starter 
Yes I seasoned pit yesterday the smoke is thin almost looks like it has a blue tint just hard to tell when it does look white I remove wood and it quits...lol nervous bout how it'll turn out ...also w a dry rub should I spritz and what are my options....plan on going for five hours 2 of which in foil
post #5 of 8
ktullos, Welcome to SMF. You want thin smoke that is bluish grey-sometimes you won't even see the smoke but if you can smell it-you;re still smoking. The thick, billowy white cloud of smoke is a sign poor air flow and fire management. You want your top vent fully open and control the air flow with the side vents. You want your fire to burn hot and clean. The billowy white smoke will leave creosote deposits on your food and smoker walls. Creosote will leave a numbing sensation on your lips and tongue.

I'm not finding any pics of the Brinkmann Smoke Contender so I don't know what your set up is like. On my Mini WSM, I load up the basket with unlit charcoal and then dump about a half chimney full of lit charcoal on top of the unlit charcoal. I add a couple of fist size chunks of wood about every hour.
post #6 of 8

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  I hope the PM's are helpful.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!


post #7 of 8

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



post #8 of 8


Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.


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