BBQ White Smoke, Dirty & Bad smoke!
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- Опубликовано: 26 июн 2020
- As beginners we sometimes think we want heavy white smoke for our bbq. Most of the time we are putting on bas & dirty smoke onto your BBQ. Lets go over why you are getting BBQ White Smoke in the first place!
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Product Overview
This Kingsford Charcoal Smoker and Grill offers 1,125 sq. in. of cooking surface for large events. The Counterbalance Lid makes lifting of the heavy-gauge lid at ease and the ingenious Greasement Management System provides hassle free grilling and smoking experience. Smoke Locks and Gasket reduce smoke leakage and maintain a steady smoking temperature for perfection cooking. Large Offset Firebox fits wood logs for long smoking period. Other premium features include Expanded Metal Tables, Heavy-Gauge Porcelain Coated Wire Cooking Grates and Warming Rack.
Counterbalance lid
Grease management system with grease collection pan and bucket
Smoke locks and gasket reduce smoke leakage in smoker chamber
Large wire charcoal grate with ash pan for charcoal grilling
Offset firebox with side access door
Expanded metal tables
8 steel wheels and locking casters
Heavy-gauge porcelain coated wire cooking grates
California residents see Prop 65 WA Best Smoker 2020 
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Review after First Cook: ruclips.net/video/09OqciCS8K8/видео.html
Assembly & Initial Review: ruclips.net/video/zoxi8Vcd-Dk/видео.html
Never Do THIS TO an Offset Smoker: ruclips.net/video/d4Pu98pW06s/видео.html
Burn Off & Seasoning: ruclips.net/video/-yxA83--Cts/видео.html
responded
Great video
You also don't want the bark of a tree, dude. Like you have in your video undr your coals. Lord have mercy.
Great explanation of the different types of smoke and fire management.
Thanks Scott, I saw too many beginners dealing with the wrong smoke 😬
I remember my fist time using an offset, smoked 3 chickens got that thick white smoke rolling thought I was killing it. Chickens were terrible this was before RUclips, a friend taught me how to regulate my fire been doing great since. Thank you for taking time to make videos like this, had I seen this those many years ago 3 chickens would have been saved from the dogs.
RIP chickens. Thank you, and thank goodness for friends that can show us the way. You get a smoker thinking you want tons of smoke, it’s a logical way of thinking.
It just happened to me hahahaha
Good info Kevin. This will help a lot of backyard pit masters. Another pro tip is to make sure the wood is cured properly. I even set my next log on the handle of the fire box which will preheat the log making that initial combustion when you add it to the fire happen very quickly, limiting the amount of time it takes the fire to recover and the dirty smoke produced by the new log.
You are 100% correct, thats a great Tip on how to keep it going clean. I sometimes will throw my firebox open to make sure the bad smoke won't enter the chamber. That's a little inefficient though.
You're no pit master if you're new.
I have been smoking for 8 months, have heard of clean smoke but was not sure what it meant. You sir have unequivocally taught me what clean smoke is, excellent tutorial! Thanks.
I'm glad it helped out! Good luck on your next bbq, and let us know how it turns out on our Facebook group (if you want) Kingsford Stockade 49in Smoker & Grill.
8 months? Long ways to go and do reeasrch. If you value your home, the only dirty smoke you will be smeiling, if you follow this clown, is when your house is going up.
Best instructional channel I've seen! I didn't know 90% of what you just covered. I thought smoke was smoke and never played attention to the color😬. I hope my friends and family weren't lying to me and my bbq sucked🤣🤣🤣
Haha, it probably didn’t bro! Glad this helped, get that smoke rolling again!
This was exactly what I was looking for. Just got a meat grinder and getting ready to make some sausage. Didn’t know about bad smoke. Thanks for making this video I won’t waste my meat and my time
Glad you came across the video, good luck on the smoked meats!
I really like the video. Wish I could give it two thumbs up. The fact that I’ve been cooking with bad smoke and didn’t know it has really change how I bbq. Thanks again
Glad I could help, and you are getting after it!
Great tutorial as usual. It makes such a huge difference in taste.
Yeah, I hope I got the point across about friends being nice or just no clue 😂😬
This is the best beginners tutorial video ever... thank you, helped me big time with using my new offset smoker. New subscriber for sure. All the way from New Zealand :-)
Glad it helped! Thanks for watching all with way from New Zealand, and a big big thanks for subscribing!
Another kiwi agreeing 👍
Just got my first grill and just tried smoking meat for the first time. I was trying my best to get a thick white cloud and kept adding wood chips to the grill. I also didn't fully let the charcoal get lit. What a mistake! lol. The chicken tasted like an ashtray. Thanks for the video! I'm definitely gonna make sure everything is fully lit/burned and clean smoking. Probably use less wood chips too.
Best education is personal experience, sounds like you are a quick learner and got this 🙌
SAME HERE YESTERDAY 😂😂😂😂
Didn’t you ever look at how an adult for example your father or big brother were grilling and ask/learn when you were a kid, you fool?🤷🏻
Same over here!! I ran the meats over heavy flame and mad a mess of smoke and taste!
Right on, experience is the best teacher.
Perfect timing! Camping with my twin 6 year old grandsons this weekend. Steak and burgers...few dogs. Using hickory for the first time because I have it. I will definitely back off of what I was planning and go easy. Then throw a few logs on for the after campfire.
Sounds great! Hope the weekend turns out great!
You always give the best tips and ideas for someone that has a smoker barbecue and think my favorite tip which I think is spot on people tend to over smoke their food you don’t wanna overpower the taste of the meat do you want to enhance the taste of the meat with a little smoke
Thanks so much Jeff! Means a lot!
That is something I never understand when watching American BBQ shows. When the brisket or other meat is ready it looks like a piece of tar.
Personally I would like and try to get that dark mahogany color and not totally black.
There is a third way. Get some premium fruitwood/hardwood lump charcoal and add it to the briquettes.
You get a cleaner burn and great aroma.
Also, for those splits, you should also try strip the bark. As it produces a less clean burn.
That’s the way to do it!
Did my first smoke today on cheap Walmart square grill split it with bricks Royal oak and Hickory chips . Beef short ribs turned out great 7 1/2 . Can't wait to get a smoker.
If you rocked it on that grill, you are going to make some great bbq on an smoker!
Very good explanation! great video. The smoke will definitely vary from wood type and moisture content. some wood has more sap and resin than others. The vent on the firebox door are usually not enough and you can open the door from just cracked to wide open while you are cooking, you can actually make the pit temp lower this way by spilling some heat out of the door when adding a fresh split. moving the wood from the pit side to the door side of the firebox also can help control the pit temperature, as well as flipping the splits over midway through the burn will bring the temp up a bit.
These are all great points Neil! Could see the Sarap Offset smoker channel around the corner 🤩👍👍
Thank you for your explanation, does it work the same way for cold smoking? I was cold smoking herring for almost 14 days and I found too much resin on a wooden rods. So far, I am still asking my self why was that? Some one can help please?
Yep, happened to me as well. To the point I almost gave up. Just figured I didn't like smoke that much. Of course I was too lazy to look up how to do it properly. Just wasted hundreds of dollars with of meat instead before trial and error educated me a bit. That prompted me to actually do some research and discover how wrong I have been.
So thanks to you and others like you for uploading these informative videos.
We’ve all been there, thank you fir the comment. Happy smoking!
Great tutorial Kevin, covered a lot of good points. Cheers.
Thank you, appreciate the comment a lot! Happy smoking Preston!
Really good information here, thumbs up. I'm just getting into the smoking game, went all out and built a whisky barrel smoker, with some UDS extras to finish it off. Looking forward to the first run this weekend (weather permitted) 👍
The barrels are the most underrated and over delivering smoker out there! That's awesome you made one!
Thank you . My first attempts were inedible !
All part of the process 👍👊👊
Smoking my first ham right now. Thank you for this video! Happy thanksgiving
Nice! Have a great Thanksgiving!
Good tutorial. I am one of the people who enjoys heavier smoke. I am always dabbling trying to increase and improve the smoke flavor.
I don't want bitter and acrid smoke but I definitely want it to be prominent.
Balance between heavier smoke flavor and creosote.
I think everyone has their own bbq journey with smoke flavors. When I started, I wanted to be chewing on a tree branch. Now I want a smoke flavor that is mild, that blends well with rubs and a touch of sauce. I’m also no longer cooking myself, most people think a hint of smoke is epic because they have bbq once ever six months. So a little goes a long way.
Did my first brisket for the fam for Thanksgiving. Started off with a lot off smoke, thought it was a good thing. Great vid bud. Hopefully my next brisket I'll do better.
Thank you, let me know how the second one turns out!
Thank you for the simple explanation. Im new to pellet smoking, and I think I am doing too much white smoke, not enough good smoke. I will use your tips!
Glad it helped!
Spot on brother! I've learnt the hard way through having over smoked meat, wasn't until I tried beef off a pellet smoker that I realised lighter smoke tastes way better.
100 agree! Thanks for watching, glad you enjoyed it!
I prefer a stronger smoke myself. To me meat on a pellet smoker taste like it was cooked in an oven. But to each their own. I use mesquite wood because I like the flavor better than any other wood. Hickory is second.
Thanks for using your voice to help others!! This video is amazing and worked for me...
Thank you, I really appreciate the comment! Happy smoking.
I really do appreciate your video hoss. Did my first smoked pork shoulder on my uds and your video help out alot.
Glad I could help! How did it taste?
Good info, I’ve been smoking for a few years and I had to learn this the hard way. Smaller offset smokers are the least forgiving on fire management. There is a fine line between having a good clean fire and having too hot of a fire. You really gotta keep on top of your coal bed.
100% correct on the smaller offsets.
Wow, thanks Kevin. Well I have definitely been doing that wrong. Thanks for explaining. Really appreciate it brother. 👍🏽 I've literally said before, oh yea look at that smoke rolling...as if it was a good thing.
You definitely want a smoke ring, just need the right smoke making that ring! Thanks for the watching! I took a page out of your book and have started lake/pond fishing. Kids are loving it!
One chef I use to work with loved that thick white smoke . Like a wild fire type of smoke. He used to do a hard smoke for 1 hour then pull the meats , wrap em and finish them in the oven for 2 hours . It was really good . Nice smoke ring good flavour . People used to think we smoked it all night. Sold out everytime.
I bet that was delicious, and it definitely is the right amount of time to do it for. Most people will go heavy white smoke for hours and hours and just over smoke it, thanks for the comment, it’s actually a good idea for a video 👍
Very informative Kevin, also if you need to crank your heat back up for some reason (fell asleep) don't use the briquettes (weird odor bad flavor) use the lump (nice odor nice flavor) have a great weekend brother.
Good point! They are fine as a base, but shouldn't be added once in the fire box, you can do a charcoal chimney to re-add though, but that's a lot of work.
Heavy smoke will give like a ashy flavor.. good clean smoke almost a blueish color to it is just right👌🏻
100% 👍👊👊
Great info. Knew this but couldn't explain it as good. Well done!
Much appreciated!
Bro thank you for this! Never knew about clean smoke. Thank you
Glad I could help!
Thanks for this video! I’m super new to this and this video by far has helped me the most.
Glad it helped, I tried to create content in a playlist around the challenges new smokers face. Good luck and keep that pit smoking!
Question sir? Great video, thank you for the input I have learned that the hard way. What about the charcoal snake method? Since the briquettes or lighting over slow period Of time, does that not create bad smoke?
That’s a really good point. I’ve done the snake method and it did not produce bad smoke (lump charcoal was used). I don’t know the science behind it, but for starters it’s getting plenty of oxygen which is helping it burn cleaner from the start. I also think 2 to 3 charcoals are lighting at a time instead of a pile of charcoal, which is helping produce a more efficient burn. Also a lump charcoal vs briquettes debate on that one (I’m indifferent, I know some people lose their minds if you mention briquettes). The lump burns cleaner. Great question, going to be thinking about this one and the briquettes for a while. Thank you for watching, commenting, and subscribing!
The best video!!!! All other videos make it so complicated and it feels like a science experiment lol
Thank you, really appreciate that!
Great video. I can definitely taste the difference between good and bad smoke.
👍👊👊
I like how you said "That piece of meat we chewing on that taste like a branch" lmao
Haha, its true!
That was funny. Lol. It happened to me too. That's all you could taste. Thick dirty smoke.
Thanks for the explanation. I'm using a new smoker tomorrow.
Awesome, good luck tomorrow 👍👊👊
I flood my smoker with white smoke, never had a problem and it always turns out amazing!?! As long as the wood is dry and little to no bark I have no dramas
Niceeeee
I think you just saved my cook with this video
Thanks for the tip. I am new to this and I see now that I have need smoking my meat wrong.
It’s all part of the process. Best part is todays always a good day to get the fire going again.
Hey man! Thank you for the video! You are right, I am new, excited, and not entirely sure how this is supposed to work! But I appreciate your advice and will try it out :)
Glad I could help!
great to know. I have been watching mine close when I have been smoking.
Keep a watchful eye as always! Thanks for watching and commenting!
Dude, Your becoming bad ass..... Great video, Great tips for the everyone BBQer. This is smoke 101. Great job.
Haha, thanks Tommy &.... Thank you for my new playlist name Smoke 101!
This was helpful. My cheap barrel smoker just really sucks at keeping a flame and it always goes out. Im using chunks, tips?
The barrel smokers don't really keep a flame, you want to get the embers hot, and then when you put the lid on the flame dies down and you throw chunks on. You will get more of a smoldering cook and thats just the nature of it. You want to keep your vents open to get better air flow, but you rarely get a steady flame. I cook on my barely between 275-300F. If its running too hot you close down the vents some.
Literally just started "smoking" on a webber (it's what I got) and learning so much as I go, as we speak just doing the last of a 10 hour Cook of pull pork 🤞and saw some dirty smoke so RUclips it 😂 and yes you spot on this vid helped so much, thought I needed to close the vents to reduced the heat, but no just made more smoke, vents open less fuel.... boosh 👍😅
Happens to all of us, a fun learning process sometimes 😅
Great tip for beginners!
Thank you!
My first attempt tasted like a forest fire, thanks for this video 🇦🇺
No problem 👍
Thank you very much for teaching and sharing this! God bless bro!
My pleasure!
Nice video. I think you opened my eyes to what I was messing up.
Glad it helped 👍
Thank you, very interesting. How does this translate to a vertical smoker where you put chips onto a hotplate...it seems that based on this principle that heating chips without full combustion would ONLY produce dirty smoke..thoughts?
Depends on the vertical smoker. If it’s one for making beef jerky/smoked fish at a low temperature below 200F then you are okay for that smoldering smoke.
If you are cooking ribs at 250 degrees you want less smolder and a cleaner flame/smoke
Awesome job. This should be a winner
Fingers crossed as always. These 101 tips just make sense to me.
Love your honesty 🤣
Haha, thank you!
Great tutorial Kevin! Always learning more about offset, one day when I get one, I will have these lessons locked in! Cheers!
Thanks Craig! THey are so much fun to play with. I still have a Traeger sitting in my Garage for a month I haven't assembled because of this thing!
Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?
Smoke tube seems to be the best way to do it. I’ve seen people had crazy mental pipes in there’s and added wood Chiluba to slow burn in them, but that just seems way to complicated and I don’t think the smoke is any cleaner than the tube.
Nice job Kevin!! Great instructional video!!!
Glad you liked it, Mike! A lot of us don't understand this at first or for a while!
Thank you so much for your explanation, does it work the same way for cold smoking? In fact I am a begginer and I was cold smoking herring for almost 14 days and I found too much resin on a wooden rods. So far, I am still asking my self why was that? Some one can help please?
Cold smoking is totally different and okay to have a low burn fire.
I always thought the huge plume of smoke was a good thing! Great video!
You and me both!
Hey buddy, great video! I have been grilling and indirect grilling for 30+ years. I finally got a really good offset smoker made of 1/4" steel. If you are using a small to medium sized smoker like I have and you are able to get full sized (16") logs, it may be a good idea to cut them in half with a chop saw or chainsaw. This will help you avoid crazy temperature swings when you add them to your fire box.
Yes!!! I have to admit though I’m a little disappointed that even with some of the big smokers, the smaller splits still do a better job 😅. I personally like just grabbing regular splits and throwing them in.
I just re watched the video and it was so good!! great way to explain smoke to those who don't know!
Nice video man. Definitely needed some help on smoke quality, as I too use like a charcoal base with added wood for flavor.
Thank you, it’s a fun stressful process for sure.
Thank you for your support
Thank you!
Great video,
Two things I'd like some help on. First, it took me a long time to realize that in my 18" Weber Smokey Mountain I have to budget around an hour of it settling down to a thin blue or even medium thick blue smoke.
Am i doing something wrong or does a charcoal with chunks generally take that long in a WSM?
Is there a way to speed this up?
Ie:
Soak wood or not? This regarding getting the smoker ready for meat
Coals grey as heck or just glowing
I’m just dialing in my weber Smokey mountain myself. I am a lot less worried about heavier smoke with it. The lump charcoal normally has a lot of the bad impurities already burned off unlike fresh/season wood for an offset smoker. I do get cleaner smoke after and hour, and I’ve found the best solution so far is to just start my smoker way earlier every time. After an hour or 30 minutes I’m throwing on the meat regardless if the charcoal is ashes over or burning red hot. I’ll play around with it a little more to see if blue smoke is really as important with the WSM, but all the research I’ve seen it’s not as critical.
Do not soak wood for the WSM, soaked wood chips are for electric smokers for real low and slow almost a cold smoke.
WSM is a by far one of the best smokers out there, I use that the most out of all my new smokers 👍 thanks for supporting 👍👊👊
Get a charcoal basket. Will solve the problem. Anytime a fire is white or "bad smoke" is because it doesn't have enough oxygen.
Bad smoke can also happen with pellet smokers. I always open the lid of my Camp Chef when I first start it up to allow all of the "blue smoke" to escape because you don't want this on your food. Once I start getting the white smoke I shut the lid and let it come up to temp before putting the meat in.
Very smart to do it that way.
I too was one of the ones who was doing it wrong, (more smoke the better I thought). I am working on trying to get the heat/smoke right, sorta of an art/science thing. However, there is a way to "cheat" the system, simply wrap your food tightly in foil, even with too much smoke, the foil limits the amount of smoke and you'll end up with some pretty good food. Not the right way, and I am working on doing it right, but it does work.
Hmmmm, that’s interesting. Never would of thought of that.
The best balance I’ve found is to just half your wood splits down to the 6-8 inch length.
Very informative Kevin Mammal! Great information
Thank you Bob, appreciate the comment!
Question... I use wood chips on my webber kettle. I use natural lump charcoal and after I sear my steaks I pull them over to the indirect side. I then throw a handful of hickory chips on the coals and close the lid. It's a lot of smoke for a minute but it always comes out good. Is there a relation to long light smoking vs short heavy smoking? Technically the same about of smoke is released both ways right?
For the way you are cooking, that is a perfect way to do it on steaks! If you were doing a longer lower slower cook, like brisket. The short burst of wood chips probably won't get the trick done for a deeper richer wood smoke flavor.
Very good tips and very informative on how white smoke and bad smoke. Did you ever try bbq dragon it makes lighting a charcoal fast less than 15 mins.
I haven't seen that one, pretty good?
Great info! Sounds like the true rule of thumb is blue smoke and honest mates!
Thx for the detail explanations n what not to do !!
Happy to help!
Hey Kevin, awesome video! I have a question I’m hoping you can answer. I have a pellet smoker, big ole thing BFG 2500. I convinced myself that it isn’t putting out enough smoke and stumbled across your video while researching the Smoke Daddy Cold Smoke generator. The video I watched the smoke seemed awfully white and thick. Luckily I watched your video before purchasing! Any thoughts on that product?
I’m sorry I’m just seeing this, and even more sorry I don’t have any insight into that product either 😬
I started smoking with a weber kettle because of the bbq pit boys. I was the pitmaster friend for years. The offset humbled me lol
Offsets are a finnicky thing, most people can't stick with them!
the offset changed my life once I learned how to properly use it
Very well explained and detailed. Thanks alot. Subbed
Appreciate the support, will be getting some similar topics out soon👍
Im experienced on the grill and in the kitchen but always wanted a smoker however I didn't have the money really and needed a grill for a get together this past weekend so I bought a Barrell style grill from Lowes for $150 it's really nice and I cooked some delicious ribs, chicken thighs,sausage, and hotdogs. The next day though I tried smoking a whole hen instead of doing it in the oven like normal. I didn't pay attention or know about clean vs dirty smoke but it was amazing, it got gone faster than the oven version I guess my smoke was cleaning...it was while most of the time. I removed two of the four grates on the side with the air vents.Then got charcoal started with pine straw and olive oil and let it get ashed over then poured it in a the side of the grill closest to the vents. Under the other two grates I placed a drip pan with apple juice and onions and then placed my chicken on top of that side. Mixed in with the pine straw charcoal combination was also small sticks from the bag of "apple smoking chips" I poured about half the bad onto the lit coals and let them smoke when there was little to no smoke coming out poured on some more and then after about an hour threw on the rest(it was a small bag). My girlfriend got home right in time with some pecan chunks and they worked great for the last hour only needed maybe 4 or 5 of them. While the chicken rested I through on some more lit coals and small sticks and fried up some onions and potatoes In my cast iron. 🍻
Making Me hungry, sounds like an awesome meal!
Beginner question
Should I put water pan to filter the smoke?
Great info and demo. Thanks!!
Glad you enjoyed it!
thank you ! this video helped big time !
Glad to hear it!
Great video on smoke levels...
One thing I would of added is if you use charcoal like match light (or any that don't need lighter fluid to start)...
It is ok to start your firebox with it but when you add it to your fire during a long smoke it leaves a bad taste.
I myself use charcoal to start and only add real wood chunks after that.
Another great tip is to use a water pan placed where the smoke enters the cooking chamber. I have fund that it helps in keeping your meats moist and it also helps in keeping a consistent temp.
Both great tips, the folks that are going to stick with bbq figure out that match light shouldn’t be added while food is on. Folks that try it once every year can’t notice the match light taste. Get that smoke rollin 💨💨
What do you do if you need to add more fuel? I mainly use briquettes, so do you start it off on the side again in a chimney? I'm confused, because I've seen people drop briquettes or small chunks of wood on top of the existing coals that are in the grill. Wouldn't that introduce a lot of nasty smoke onto the food? Thanks for your video, though. It answered a lot of other questions I had.
I normally add a handful or two of charcoal every 45 minutes. If helps maintain keeping a steady supply of fuel (Along with adding some wood chucks). If I have a 10 hour cook going, the handfuls of charcoal won’t get me through, so I’ll start a second chimney to add once it seems the heat is having trouble. Good luck, just keep experimenting and having fun.
Very good easy to understand video for beginners like me. Subscribed!
Glad it helped, thanks for subscribing 🙌
Just stumbled across your videos thank you for the info as ive bbq'd for yrs just winging it and have only just decided to get behind the science of it , tho ive never had issuses with what this video explains , its helpful to understand .... Im from rural australia so everything is fire cooked mostly with hardwood or gum tree as you'd know it and it produces a heavy sweet flavour done right , but i am a sucker for american woods .again thank you for the explanation
Glad it’s been working out for you all these years! I’ve always wanted to try gum tree.
In time for the 4th, a big thanks ❤
Glad I could help 👍
Thanks a lot.
Very well explained.
Regards from Brazil !!
Glad it helped! Enjoy the beautiful weather!
Good basic knowledge my friend thank you in economically you can make something tastes great it's all about technique and just a little bit of smoke with some good Woods thank you sir Barbecue on
Thanx for the info. I literally just bought one of the master built 560 gravity smokers and it had the control fan and I noticed the fan would run and than stop . I’m thinking that the smoker reached its temp and stopped and I was wondering why I wasn’t getting all that white smoke and I was concerned that since I didn’t see the white smoke constantly that the grill wasn’t working . I honestly thought I needed all that white smoke on a continued smoking process
Glad it was helpful! Check out the Gallery Backyard BBQ videos, he covered so many recipes on the Master Built, sweet smoker!
Thanks for the tip
My pleasure
What do you do with the snake method when slow cooking?
Can't exactly start it all burning from the start.
It’s okay to do snake, you don’t get an overwhelming smothered smoke.
Very good information
Thank you
How would the snake method is it safe cause all charcoal is not lit
Clean Smoke - Full Flavor 👍🏻🤠🇺🇸
Got that right! 🇺🇸 thanks for watching, commenting, and subscribing!
"they're just your friends and they dont wanna hurt your feelings" i'm from Minnesota and this is a real challenge because hoo boy are you gonna get told it's good even if it tastes like christmas coal in their stocking.
Hahaha, I like that analogy.
Is there a difference in using charcoal and just wood? I see some videos that are just using wood.
Definitely, wood requires more oxygen and air flow. Charcoal can burn hotter with less oxygen. So you need more airflow for wood only fires. Cheaper offsets normally have trouble with the airflow, hence why we use a good bit of charcoal.
I'm glad I watched this video before I put a whole pork but in my masterbuilt electric smoker. I've nailed it many times smoking a london broil with hickory. Sliced thin it's an awesome " roast beef" on bread with mayo and horse radish ! Thanks for the info on smoke ! 🕊️🙏💖💯
London Broil is so good, most people don't know how to cook it properly, but when you do its so good! Thanks for watching.
I’ve learned a lot over the past few weeks on fire management and the type of smoke you want. I wish I would have found this info out several years ago when I started. Today I’m doing my first cook with wood and I’m pretty excited. I’ll let you know how it goes.
Great video and information
Awesome Danny, hope it turns out great!
Had an amazing cook, I know it’s learn as you go but your video gave me some good pointer.
Thanks dude
Any time
Awesome thank you! Now I know! Minimum smoke and ideal temperature!
My pleasure, enjoy the bbq!
I just got a new smoker, but did research while I was seasoning it, so knew to not cook while there was white smoke. However, My charcoal seems to burn out quickly, meaning I have to add more on top to keep the smoker hot. But that just causes it to have to burn off again, and I get the white smoke in the middle of the cooking. Any suggestions? I tried regular charcoal and charcoal wood. I use wood chips instead of a log like you do, and that starts afire and smokes too when I add it to the hot coals (research says not to wet the chips). Thank you for your video!
It’s a char broil 16” bullet smoker.
Awesome, glad it’s working out 👍👊. You are going to get white smoke from time to time. ruclips.net/video/RGzI_DHzS8U/видео.html
Maybe use larger chunks of wood rather than chips as the larger wood will contribute better to the coal bed. The chips just kind of burn out.
Great video. New subscriber here. Keep it coming. My first and second cook taste like an ashtray lol. Learned the hard way.
Thank you for the comment and subscribing Marcelino!
This video was so funny 😂
Thank you