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Bookmark or Share- White Smoke? Blue Smoke? The Age Old Debate - Smoking Meat ForumsIt creates some nasty stuff. A lot of the white smoke you see coming out of a UDS is the grease dripping on the charcoal, burning and that smoke from the burning grease circulates around inside, condensing on the meat and sides of the drum. I put a drip pan in mine to keep the grease out of the fire, which also disperses the heat a little better.
- White Smoke - How to Minimize - Smoking Meat ForumsIf it is for fuel I would suggest burning it down to coals in another vessel before adding it to your smoker. If the wood is soaked, what you are probably seeing is steam from the wood before it starts to smoke. If adding wood for smoke, maybe add it in smaller quantities. White smoke is NOT always a bad thing.
- Rookie with WSM and too much white smoke - Smoking Meat ForumsThe white smoke has an acrid flavor and a lot of creosote. You really don't want white smoke. Also if you add charcoal to the pit, the binder in the brickettes also produces white smoke until the charcoal gets lit. Try to load the fire ring with as mush charcoal as you need to get the entire smoke done.
- Keeping my offset fueled without billowing white smokeDuring seasoning I used a top down method for the first time laying oak chunks and jealous devil around the base of the burner and topping it with jealous devil from a chimney. I got a ton of white smoke for quite a while and let it burn off. After most of the white smoke died down it was almost time to refuel it again.
- A-Maze-N white or blue smoke? - Smoking Meat ForumsIn the video above, at the 3:40 mark, to me that looks very much like white smoke. If it was heavier, it would be like the white smoke cloud you get out of a MES after loading a new set of chips/chunks. The video below is of the A-Maze-N tube smoker.
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