SMF Premier Member
- Joined Jun 13, 2017
100% agree, as a matter of fact on my cabinet one of the best flavors and smoke rings I got on beef plate ribs was smoke that was gray and dirtier than I thought was good the entire smoke. They were amazing! I’ve read articles from some pros saying that longer smokes with large beef and pork cuts can actually handle and benefit from some heavier smoke.Open the exhaust stack all the way. Sometimes, no matter how careful you are you will get some thicker white smoke, but I never worry about it. It usually settles down in a few minutes, I’ve never had a bad meal, because I have had a few times when the smoke wasn’t TBS. And I bet if you ask everybody on here will tell you the same thing. If they tell you they get TBS from beginning to end I just don’t believe them. But that’s just my own opinion.