Thin blue smoke

redrocker65200 · Jun 22, 2016

OK, guys, here is something that I have been wondering about, but never really thought about asking until now. I have a Smoke Hollow 18 propane smoker. I see you guys type TBS (thin blue smoke) all the time, so here is my question.

When I first load up the wood and it starts to smoking, it pumps out quite a bit of smoke and it is on the whiter side of the color spectrum. Now, let me say that I have been using temps of between 220 and 275 on all my smokes thus far. It seems that I only get the TBS when the wood in the tray is almost burned out. Now, when this happens, I get a really sweet smell from the smoker, and it is a pleasant smell, but I don't get that all thru the burn. I then load up another 4 or 5 chunks from my store bought chunk bag o wood, and the white smoke reappears. I have not tasted anything bitter or anything to indicate that the smoke is "dirty" as they say, but I am just sitting here at work with a lot of free time on my hands. And thought I would ask.

Thanks to all, and have a great night.

D

chef jimmyj · Jun 23, 2016

White smoke is created through inefficient burning, like when wood first starts smoking. White smoke has some nasty tasting components that, fortunately, only have a major impact over a long period. This is not all bad because white smoke also has a strong flavor. If you are smoking Shrimp for thirty minutes, you want the flavor on in a hurry. Strong white smoke will get the job done. But strong white smoke for 6-12 hours straight and even the Flies won't land on the meat! In general even though the smoke is still quite white the nasty components are being burned off. The white smoke gets thinner, goes more gray, then blue and actually, the Best tasting smoke is that Sweet Smelling whispy, barely visible smoke you have near the end. So our goal is to get and maintain TBS because overall, it has good flavor, makes up the bulk of what is generated and under the right conditions, is easy to maintain. Hope that helps...JJ

redrocker65200 · Jun 23, 2016

Chef JimmyJ said:
White smoke is created through inefficient burning, like when wood first starts smoking. White smoke has some nasty tasting components that, fortunately, only have a major impact over a long period. This is not all bad because white smoke also has a strong flavor. If you are smoking Shrimp for thirty minutes, you want the flavor on in a hurry. Strong white smoke will get the job done. But strong white smoke for 6-12 hours straight and even the Flies won't land on the meat! In general even though the smoke is still quite white the nasty components are being burned off. The white smoke gets thinner, goes more gray, then blue and actually, the Best tasting smoke is that Sweet Smelling whispy, barely visible smoke you have near the end. So our goal is to get and maintain TBS because overall, it has good flavor, makes up the bulk of what is generated and under the right conditions, is easy to maintain. Hope that helps...JJ

So should i put less wood in at a time and do it more often? I k ow what you mean about the smell and smoke but i guess i am not sure how to get that for more of the smoke. Like i said, every time i add more wood the white smoke comes back. If it means less wood more ofteni am good with that.

Thanks for the info, maybe will try a different appraoch

cmayna · Jun 23, 2016

How many chunks of wood are you loading the smoker up with? Maybe cut back the amount of pieces?

dirtsailor2003 · Jun 23, 2016

cmayna said:
How many chunks of wood are you loading the smoker up with? Maybe cut back the amount of pieces?

Also what size of chunks are you using? (1-2) 2"-3" chunks should last quite a while. What are you putting the chunks in to burn?

For propane smokers a good route to go for making smoke is Todd's tube smokers. I can use the tube in the smoker running pit temps up to 285°. After that the pellets ignite and burn. This will also allow you to cold smoke in your smoker. A simple mod to make is the mailbox mod. This allows you to pipe the smoke in and then pit temps can be anywhere from ambient outdoor temp to blazing hot.

I have all 3 tubes and the new oval expanding tube. I used to burn chunks but not no more!

http://www.amazenproducts.com/category_s/12.htm

redrocker65200 · Jun 23, 2016

I usually buy my wood chunks from a hardware store locally. Not sure how big they are, but they are not that big. maybe 2" chunks and smaller. I usually start with about 4 or 5 pieces, and that lasts me an hour at best but the last time I used about 7 or 8. It does not seem to matter much how many I put it. It seems to be the same way. It usually goes down in time, but by the time it does, it is usually time to refill the wood tray.

As far as using the smoke tube, I want to get into this a bit more before I outlay more cash. I have only smoked a half dozen times or so, and I hate to start buying extra stuff if it does not become a lasting hobby. Plus, I would think that the smoker as is should work the way it is supposed to.

Thanks for the info though, I really appreciate it.

SmokinAl · Jun 23, 2016

I make my own wood chunks.

I take splits & cut slices off with a chop saw.

The chunks are bigger & flatter so they burn well & last longer.

2-23-16 5.JPG

SmokinAl
Jun 22, 2016

Hope this helps.

Al

dirtsailor2003 · Jun 23, 2016

redrocker65200 said:
Plus, I would think that the smoker as is should work the way it is supposed to.

Unfortunately most store bought smokers require modifications in order to get them to perform up to the standards that we here strive for. Some cost money others do not. Some simple solutions may be as easy as how close you place the wood to the heat source. The type of pan you are using to hold the wood also affects the the quality of smoke.

gregor · Jun 25, 2016

I bought a couple boxes of 1"X1"x5" cherry and apple to try out in my SmokinIt 2d, so I can get some consistency - each piece is an ounce or so by weight. Most of the chunks I got in the bags were 6 or 7 ounces and a whole load of chips besides.

jamesoh79 · Jun 25, 2016

From what I have noticed. Bbq only gets bitter when you smoked your meat almost the entire with a smoldering fire. If your fire is going well. You add wood. It smoldered for a few mins. Then catches quickly and burns right. No problem.

When I first started smoking. I had issues with bitter bbq in my offset. Because I didn't build a good fire to began with. However. I noticed. Even if you have exposed your meats to white smoke for a long time. If you wrap in foil and finish it that way. It does really mellow out and take away most of that bad taste.

bluewhisper · Jun 25, 2016

Some people run a separate warmup fire, often in a starter chimney, then they dump coals instead of raw wood into the firebox.

SmokyMose · Jun 25, 2016

Have you tried using chips instead of chunks? I'm not familiar with the Smoke Hollow, but with my Masterbuilt gasser I set a cast iron pan on top of the factory wood pan and put the soaked chips in that. A good handful would last about a half hour and I got really good at pulling the pan out the bottom door and replacing. Caution, you need a serious glove!!!

joe black · Jun 25, 2016

I hope you're not soaking your wood chunks. A wet chunk of wood will make white smoke until it dries out and gets dry and hot enough to ignite properly. Also, try pre-heating your wood. It will ignite much quicker and the quicker ignition will eliminate smoldering and most of the white smoke.

akdutchguy · Jun 25, 2016

Do you have a way to preheat your chunks? Helps ignite them quickly.
Jason

jamesoh79 · Jun 25, 2016

Joe Black said:
I hope you're not soaking your wood chunks. A wet chunk of wood will make white smoke until it dries out and gets dry and hot enough to ignite properly. Also, try pre-heating your wood. It will ignite much quicker and the quicker ignition will eliminate smoldering and most of the white smoke.

A member suggested this method to me. Because I have a Klose offset now with a big flat firebox. I lay the firewood on top. And it gets extremely prewar we. Like catches on fire prewarmed. Lol gotta keep an eye on it

joe black · Jun 25, 2016

Yeah.... That'll happen every once in a while. I guess that shows that pre-heating works.

redrocker65200 · Jun 25, 2016

Thanks for all the replies, no I don't soak my chunks. I have not tried preheating, but I guess I can throw them in the microwave for a few seconds before I put them in. I am going to do some chicken breasts this week, so maybe I will give that a try.

Thanks to all.

D

joe black · Jun 26, 2016

Don't worry about the microwave. Just lay them on top of your FB. If your FB is not flat, try to balance them or use some light gage metal straps and for a saddle for the top of the FB to keep them in contact with the heat.

redrocker65200 · Jun 29, 2016

IMG_20160629_1433383_rewind.jpg

redrocker65200
Jun 29, 2016

Ok. So here is my start. Getting it up to 250. Too much wood?

redrocker65200 · Jun 29, 2016

IMG_20160629_1439015_rewind.jpg

redrocker65200
Jun 29, 2016

And within 5 minutes here is what i have.

Thin blue smoke

Meat Mopper

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Meat Mopper

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Epic Pitmaster

Meat Mopper

SMF Hall of Fame Pitmaster

Epic Pitmaster

Smoke Blower

Smoke Blower

Master of the Pit

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Meat Mopper

Smoke Blower

Master of the Pit

Meat Mopper

Master of the Pit

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Meat Mopper

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