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Pit Barrel Cooker: thicker white smoke... Need help

post #1 of 6
Thread Starter 
Just got a pbc and did my first run with chicken following manufactures instructions exactly and used only charcoal. It was a great success. Thin blue smoke the whole time. Delicious juicy chicken. This morning I am trying ribs and the only thing I changed was burying 5 relatively small chunks of Apple in the coals. The smoke appears thicker and whiter than last time but doesn't have that acrid smell I associate with bad smoke. Just wondering if anyone has an idea why this might be? It's a very humid morning. Could that cause the smoke to appear thicker and whiter? Here's a pic



Thanks everyone for your input!
post #2 of 6

It's the moisture in the apple wood. Don't sweat it.

post #3 of 6
Thread Starter 
Quote:
Originally Posted by Remmy700P View Post

It's the moisture in the apple wood. Don't sweat it.

Thanks! I called Noah from PBC and he got back to me within two minutes and let me know that with fattier foods like ribs, a lot more grease is dripping onto the coals which causes steam and white smoke. Amazing customer service! They turned out great for my first try...

post #4 of 6
Quote:
Originally Posted by worktogthr View Post

Just got a pbc and did my first run with chicken following manufactures instructions exactly and used only charcoal. It was a great success. Thin blue smoke the whole time. Delicious juicy chicken. This morning I am trying ribs and the only thing I changed was burying 5 relatively small chunks of Apple in the coals. The smoke appears thicker and whiter than last time but doesn't have that acrid smell I associate with bad smoke. Just wondering if anyone has an idea why this might be? It's a very humid morning. Could that cause the smoke to appear thicker and whiter? Here's a pic



Thanks everyone for your input!
post #5 of 6
I have the PBC and the best thing to do is use very little wood or none at all. One good chunk is plenty. I love this grill!!
post #6 of 6
Thread Starter 
Quote:
Originally Posted by kennyp1114 View Post

I have the PBC and the best thing to do is use very little wood or none at all. One good chunk is plenty. I love this grill!!

I love it too... My only complaint is I have grown accustomed to food that had a smoked flavor depending on the wood you choose. I still crave that which causes me to try to figure out how to have smoke going throughout the entire cook. I usually bury some wood chunks or slivers throughout unlit coals to have somewhat continuous smoke. Anyone else have any tricks?
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