Dutch
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Folks, I received an e-mule from Richtee concerning the Thin Blue Smoke and why this is more desirable than the billowy white smoke that newbie most often encounter.
This is the message followed by my reply, and please, you veteran smokers out there, chime in with your $.02:
Richtee, This topic has been brought up a number of times at SMF but I'll answer your question here.
A thick heavy white smoke is due to the improper ignition of the chemicals and gases that are released when wood is burning. The incomplete burning of of these chemicals and gases create creosote which is not good for the body. Creosote is known to cause cancer; creosote can/will impart a bitterness to your foods and can be identified by a chemical like burning and/or numbness to the mouth and tongue.
A nearly invisible or a thin blue/gray smoke is what we are after. A smoke of this type has had the chemicals and gases burned off. Some folks that are pure wood (stick) burners will often pre-burn their wood. If you check the Wood burner Forum, SoFlaQuer has posted a sticky that talks about pre-burning wood. If you are a charcoal or propane burner, use your wood sparingly, generally two or three "hockey puck" sized pieces will burn properly and impart a good smoke flavor to your foods. You can experiment and add more wood chunks; but when your smoke becomes white and billowy, then you've added to much wood.
Also, wood should be properly seasoned at least six months before using. Green wood will release more chemicals and gases than a smoker over-filled with seasoned wood. There are those folks out there that smoke with green wood, but then they are usually using the wood for flavor and not for fire building.
This is the message followed by my reply, and please, you veteran smokers out there, chime in with your $.02:
Richtee, This topic has been brought up a number of times at SMF but I'll answer your question here.
A thick heavy white smoke is due to the improper ignition of the chemicals and gases that are released when wood is burning. The incomplete burning of of these chemicals and gases create creosote which is not good for the body. Creosote is known to cause cancer; creosote can/will impart a bitterness to your foods and can be identified by a chemical like burning and/or numbness to the mouth and tongue.
A nearly invisible or a thin blue/gray smoke is what we are after. A smoke of this type has had the chemicals and gases burned off. Some folks that are pure wood (stick) burners will often pre-burn their wood. If you check the Wood burner Forum, SoFlaQuer has posted a sticky that talks about pre-burning wood. If you are a charcoal or propane burner, use your wood sparingly, generally two or three "hockey puck" sized pieces will burn properly and impart a good smoke flavor to your foods. You can experiment and add more wood chunks; but when your smoke becomes white and billowy, then you've added to much wood.
Also, wood should be properly seasoned at least six months before using. Green wood will release more chemicals and gases than a smoker over-filled with seasoned wood. There are those folks out there that smoke with green wood, but then they are usually using the wood for flavor and not for fire building.