Pit Barrel Cooker: thicker white smoke... Need help

Discussion in 'Charcoal Smokers' started by worktogthr, Apr 18, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Just got a pbc and did my first run with chicken following manufactures instructions exactly and used only charcoal. It was a great success. Thin blue smoke the whole time. Delicious juicy chicken. This morning I am trying ribs and the only thing I changed was burying 5 relatively small chunks of Apple in the coals. The smoke appears thicker and whiter than last time but doesn't have that acrid smell I associate with bad smoke. Just wondering if anyone has an idea why this might be? It's a very humid morning. Could that cause the smoke to appear thicker and whiter? Here's a pic


    Thanks everyone for your input!
     
  2. It's the moisture in the apple wood. Don't sweat it.
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks! I called Noah from PBC and he got back to me within two minutes and let me know that with fattier foods like ribs, a lot more grease is dripping onto the coals which causes steam and white smoke. Amazing customer service! They turned out great for my first try...

     
  4. kennyp1114

    kennyp1114 Smoke Blower

     
  5. kennyp1114

    kennyp1114 Smoke Blower

    I have the PBC and the best thing to do is use very little wood or none at all. One good chunk is plenty. I love this grill!!
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I love it too... My only complaint is I have grown accustomed to food that had a smoked flavor depending on the wood you choose. I still crave that which causes me to try to figure out how to have smoke going throughout the entire cook. I usually bury some wood chunks or slivers throughout unlit coals to have somewhat continuous smoke. Anyone else have any tricks?
     

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