Questions about proper wood age and smoke color.

[pitmasternmakin]

Hey Guys, I live in Southern Kentucky. The most common method of smoking around here is starting a fire of Oak or Hickory slabs close by the pit.  Then shoveling the coals under the meat.  I believe this is may be called the direct heat method.  However we do raise the pit 24 inches plus over the coals to allow lower temp smoking.   It is difficult for me to maintain the constant steady temps that I desire.  So I thought about trying a sidebox stick burner. For you guys that use them, do you feel they may really  be easier to keep steadier temps on than the method I use?   The next question is, is a blue smoke what I really need to shoot for and how bad is the white really?      Coals from older slabs burn faster and produce less smoke.  Coals from fresher cut slabs burn slower but give more smoke. Which smoke is the best?

Thanks for your advice if you have any. Yes I have read some of the posts concerning wood and smoke on the site but some of it gives me a headache.

 

[meateater]

I have done the burn and shovel for grilling when camping for years, the only problem when trying to smoke is you need an enclosed area to let the TBS kiss the meat. I personally only use seasoned wood myself for either smoking or grilling. I will say there's nothing better than a ribeye open grilled over mesquite, however mesquite for smoking can get out of hand real quick. Both are different techniques but both great. 

 

[chef jimmyj]

Thin Blue Smoke or No Smoke with a sweet woody smell is GOOD.  White Smoke BAD, for a long period of time anyway. Some nasty stuff in white smoke but some can't be avoided when wood is added to the fire. PM Oldschoolbbq, he's a good guy and a Stick Burner since the Dinosaurs roamed the Earth. He can give you more detail on Pre-Burn...JJ

 

[pitmasternmakin]

thanks partner

 

[pitmasternmakin]

many thanks

 

[oldschoolbbq]

Pitmastermakin', I have burndt wood before and added wood to a fire, and must say that if yoiu enjoy the burn and add technique, by all mneans use it, it is the most easily controled heat source you can use... when I pre-burn I do it for the warmth at night,smoke to repell insects, to get my thoughts together(staring at the fire) plus the fuel.

In my opinion, it is the best way to fly if you have the wood and enjoy having a fire. Otherwise, you should size down your wood pieces to fit your Smoker-i.e.,BIG smokers get big split logs(split wood catches quicker),small smokers get smaller sticks.

In my Tejas, I use 6" to 8" pieces after my ember bed is made; a good , hot , emberbed is imperative to feed sticks. Why, you don't want the stick to set there and smolder white smoke, this is where you get the gasses and creosote. When the stick catches fire almost immediately, you have no need to worry about the nasties.

This is a little more than I would normally add, however I am building an ember bed...

  Like this....then when the smoker is hot and you have blue smoke like this...

you will be ready to Smoke your Meat

I have always loved to sit by a fire and pass the time away with a friend and conversation , drinking our favorites and cooking a big ole hunk of meat. Thus the pre-burn ; then there are the times I need to stay awake and do the stick thingy, first heating mt wood on the top of the FB.

Notice the wood heating

Hope this has helped you and...

 

[pitmasternmakin]

Wow, many thanks for sharing your advice and info. The pictures are helpful and the info is in my language.  Some of these guys (although great folks) try to talk like  scientists and lose my attention quickly.   Thanks again and a "Acuna Mototta"   (means "No Worries" )