Isthis good smoke or bad smoke?

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Isthis good smoke or bad smoke?

Post by ACC » May 21st, 2017, 10:44 pm

I'm trying to learn how to produce great smoke flavor in my meats. Earlier cooks had mostly invisible smoke or very faint. Unfortunately, some tasted more like roast beef than BBQ. I overcompensated on a subsequent cook and smoke taste was too strong. The last cook came out pretty good, not "wonderfully delicious" but restaurant quality. How do you guys rate the smoke in the picture? Is it acceptable or too thick/sooty? Would you call it light blue, medium blue or heavy blue? Is there a difference between blue smoke and gray smoke as far as flavor is concern?
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Re: Isthis good smoke or bad smoke?

Post by mp4 » May 21st, 2017, 10:51 pm

I think too much smoke...try to lighten it up. Your earlier cook smoke sounded right to me...you're just suffering from the smokers curse. You are in the smoke all day and loose the ability to taste it. I know I don't notice until the next day when I try to wear the same cloths and can't because they reek so bad.



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Re: Isthis good smoke or bad smoke?

Post by Big T » May 21st, 2017, 11:19 pm

:yth:


Measure Twice.....Cut Three Times.

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Re: Isthis good smoke or bad smoke?

Post by Rodcrafter » May 22nd, 2017, 8:07 pm

I would say it is a fire that isn't burning fully. I find that I need to burn the smallest fire I can to reach the temperature I want. The smoke takes care of itself.


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Re: Isthis good smoke or bad smoke?

Post by ACC » May 23rd, 2017, 4:28 am

The reason I posted the picture was to make certain I correctly understand the advice I get from people. I’ve read many post where people advise that I should seek a light blue smoke. I’ve done that and produced roast beef. I thought maybe their idea of light smoke is not the same as my idea of light smoke. That would result in me not applying enough smoke and getting roast beef instead of barbeque. So I posted this picture to try to establish a common benchmark. I call this heavy smoke.



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Re: Isthis good smoke or bad smoke?

Post by ACC » May 23rd, 2017, 4:31 am

[quote...you're just suffering from the smokers curse. You are in the smoke all day and loose the ability to taste it. I know I don't notice until the next day when I try to wear the same cloths and can't because they reek so bad][/quote]

So true! On the last cook, I thought the Que was lack luster. Ate some 2 days later and it was nice and smoky!



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Re: Isthis good smoke or bad smoke?

Post by ACC » May 23rd, 2017, 4:45 am

I would say it is a fire that isn't burning fully. I find that I need to burn the smallest fire I can to reach the temperature I want. The smoke takes care of itself.
Not burning completely, probably so. This picture was taken during the middle of the cook (4 or 5 hr mark) after I added 3 sticks of pecan. I get this level of smoke whenever I add wood to the FB. The air is shut down in order to keep the temp at 225.



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Re: Isthis good smoke or bad smoke?

Post by BitBucket » May 23rd, 2017, 11:32 am

Rodcrafter mentioned on a different thread (he said he got it from Frank) pre-staging your splits inside the firebox but away from the coals far enough it won't ignite. They light almost instantly without the smoky phase with ambient temp splits. I wonder if that would help in this case?

Also, if you believe Alton Brown I think that quite a bit of the 'good' flavor in smoke is actually in the non-visible part of the spectrum. The heavier the smoke the more it tends to carry tars, creosote, and supposedly has more carcinogens than the clear stuff. You do go 'nose blind' to our own smoke during a cook though I agree!


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Re: Isthis good smoke or bad smoke?

Post by Rodcrafter » May 24th, 2017, 10:50 am

:yth:


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Re: Isthis good smoke or bad smoke?

Post by Mo Smoke » May 27th, 2017, 7:04 am

I think the Roast Beef you produced was probably more due to technique than smoke. The light smoke u had was good, especially for long cooks. Wrapping in foil sometimes creates a roast beef product. Try butcher paper or no wrap at all. Add a water pan and just keep the temp low so the meat doesn't dry out.


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