First Smoke Complete - Confused.

[mkedda]

I used Hickory wood chunks in a propane smoker.

What I am confused about is the smoke. What should it look like?
If it burns your eyes is that bad?
Is there bad smoke?

I used mostly chunks with some smaller wood chips from the same bag of chunks.

Is whiter smoke bad? How to avoid? What to do if you have white smoke?

PLEASE HELP!

 

[polishmeat]

mkedda,

You say the ribs turned out great, but the chicken lacked flavor, so I'm assuming that's the only thing you'd like to change. The smoke will burn your eyes if you get close to it, that's normal. You're not looking for tons of smoke billowing out of your smoker, just a steady amount, and change wood chips every hour or so for the first 2-3 hours.

What did you put in the beer can, besides beer? I usually toss some onions, garlic, and chicken seasoning. Also, make sure you dust the inside of the chicken with the seasoning as well.

It's good to hear that your ribs came out good.

Let me know your thoughts

 

[lucc]

The smoke should have a blueish tint and not a rolling thick white smoke.
Here's a pic of a smoke from two weeks ago, you can see the smoke:

 

[planeguy]

Your looking for really light blue smoke, wispy-like. Your smoker should not look like a chiminy of christmas morning.

Did you soak the chips? I dont use chips but they do burn at higher rate than the chunks. What is your smoker set up?

 

[billbo]

Welcome and congrats on your first smoke! As the others have said you want thin blue smoke. It should look like it's hardly smoking at all but you can smell the smoke.

 

[mkedda]

See, that is the thing, it ends up getting real smokey.
I am asking if that whiter smoke is bad. Or where is that whiter smoke coming from ?

How do I avoid it ?

 

[gnubee]

Congrats on your first smoke. Glad the Babybacks turned out so well.

You asked is there bad smoke. The answer is definitely Yes there sure the heck is bad smoke. Check out this excellent sticky from Dutch on Safe woods and Harmful woods for the smoker.

PS Even when using the "good woods" if the smoke is burning your eyes, your eyes are too close to the smoke.

http://www.smokingmeatforums.com/for...ad.php?t=50439

I know you used one of the good woods because you mentioned chips and chunks from a bag. If you have any fruit trees in your yard you have a steady supply of good wood and its free! Just needs sizing and drying out. Saves you from having to buy store bought wood.

If you can just barely see the thin blue smoke that's plenty. If its white and billowing, that's way to much and can produce creosote which tastes bitter and is bad for you.

Here's a link to my take on billowing white smoke.
http://www.smokingmeatforums.com/for...ad.php?t=73243



Welcome to the SMF by the way.

 

[gnubee]

I find that if you put wood chips in before the smoker is all the way up to the proper temperature the smoke starts out too white. If the fire is hot enough when you first put the chips/chunks on the smoke will be bluer and thinner. Lots of us do not soak our wood at all. Also you shouldn't use to much wood at a time, you don't need very much to get the thin blue going. You need to have the top vent opened all the way to get a good air flow and to get the smoke moving through the smoker.

It's not hard, it just takes a bit of practice and soon you will have it down pat. You must be close because those baby backs turned out ok.

PS In my not so humble opinion the best Chicken is done on a rotisserie not in the smoker. A rotisserie-smoker combo is even better.
Many of the members on here brine their chicken then smoke them for more flavour. I have done this and the brined has definately more flavour.

Lots of brine recipes in the Poultry section .
http://www.smokingmeatforums.com/for...play.php?f=102

 

[mkedda]

Hmm, so this is interesting. I had been putting the chips in the smoker box before it came up to temperature, I will not do that any longer.

What do you do when you get the white billowing white smoke ?
How do you get rid of it ?

Thanks!

 

[gnubee]

White smoke is usually caused by uncured ( green ) wood. Once your fire is going well the white smoke disappears and thin blue smoke takes its place.

Some folks have a burn barrel where they start their wood. When it burns downs to coals they collect the coals on a shovel and add that to their smokers firebox. Properly dried wood shouldn't give you billowing white smoke.

If you soak your wood prior to adding it to the coals the initial smoke may look white but that is just the water evaporating as steam and as soon as the moisture is gone the smoke will be blue.

I personally see no advantage to pre soaking the wood but lots of folks prefer it that way.

 

[flash]

Left smoke bad, right smoke good.

 

[figjam]

Excellent visualization there.

 

[1894]

Often it will take several minutes to get a chunk burning as it should , so a little white smoke can be ok. If after 5 or 10 minuets the white has not died back then airflow , heat , moisture content , are things to look into adjusting.