Question about the thin blue smoke

natdiamond

Fire Starter

Original poster

Jun 21, 2007

46

10

• Nov 18, 2007

• #1

I get the magical "Thin Blue Smoke", but only for a little while. I've always heard that when the wood stops smoking, it's glowing embers are still flavoring the food. I notice when I put a stick or two on, or even chunks, it smokes heavy for a few minutes, then "thin blue" for another 10-15 minutes (MAYBEE), then all I see coming out of the chimney is the heat vapors. Yet the wood in the fire chamber is far from ashed. My barbeques have always turned out good before using electric and waiting until the wood was ashed before adding more. But now I've been using a wood smoker and was wondering if I should keep adding new sticks to keep the blue up.

 

crewdawg52

Master of the Pit

OTBS Member

Feb 7, 2007

1,316

13

Brighton, MI

• Nov 18, 2007

• #2

The meat is still being flavored by the coals from the wood even after you dont see any smoke. But I guarrantee you there still is a tiny, whisp of smoke being exhausted from the smoker. You will always have some smoke from wood that is burning. Try sticking your hand over the exhaust vent for a few seconds, then smell your hand.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Nov 18, 2007

• #3

If you smell smoke, yer smokin'!

 

linescum

Smoking Fanatic

OTBS Member

SMF Premier Member

Nov 12, 2006

917

12

Saxton, Pa.

• Nov 18, 2007

• #4

visible smoke is produced during the burning process and it is actually because the wood is being brought up to fire box temps per say the heavy smoke then dwindling to a thin blue than almost invisible but it is still flavoring the product

 

twomill

Smoke Blower

SMF Premier Member

Sep 2, 2007

75

10

Houston, Tx

• Nov 18, 2007

• #5

There are some hands that you better not smell

 

natdiamond

Fire Starter

Original poster

Thread starter

Jun 21, 2007

46

10

• Nov 19, 2007

• #6

Thanks for the replies!