I guess my choice of words has lead to a misunderstanding...My original point was White Smoke is NOT desirable in " the small smokers most of us have "...
I have small smokers also and White Smoke can still be managed.
You " LIKE " the result you get from 55 years of using White Smoke that is fine, but are you pumping that into a 2 to 4 cubic foot smoke chamber that, again, the majority of us have, for many hours? I have only been smoking for 25 years and " KNOW " White smoke makes my food, that which I smoke 2 hours to 2 days in an NB Horizontal Offset and now MES 40, taste like it was smoked with Telephone Poles...
No JJ, I do not smoke for hours using White Smoke like I do using a lighter smoke. You couldn't have better described the problem of bitter taste for me, thanks.
Regarding your statement of using white smoke for short bursts of flavor...
White smoke can contribute positively to the flavor and color of smoked foods and if not used correctly the results can be bitter rather than smoky. I stress again smoke management and will give a couple examples of using a heavy smoke for flavor.
1. Cold smoking poultry for 15 - 20 minutes prior to finishing on a grill.
2. Placing a just cooked steak in a heavy cold smoke environment during the resting period for two to three minutes will add a tremendous amount of flavor.
I agreed with you on smoke management. However, I am sure that fancy Smoke generator is not Cheap...Seems like a BIG investment to smoke 2 to 20 minutes or even an Hour because beyond that, any additional time pumping White Smoke into a small smoker, will create a flavor that will not be desirable for most.
Pumping White Smoke into a small smoker for an hour is way to long for anything I can think of. As for expense, just think of the people who will spend a couple grand on a cook stove and use it to fry an egg.
Quote...As far as Yellow and Black Smoke a search turned up zero threads on the subject. However search White Smoke and there are 219 pages...Every one warning that there is a problem...JJ
Are you saying that I am suggesting members do something dangerous? "
How you came to the above conclusion is beyond me...What my point was/is, up to your statement there has been no mention of Yellow or Black smoke on any of the SMF forums. White Smoke threads, countless, are followed up with warnings that there is a problem with the Op's fire or technique and that without correction may result in a Creosote or undesirable flavors on the meat...
I don't understand why my question was beyond you. I simply did not take the time to read the 219 pages on White Smoke. A simple yes or no would have been sufficient. Probably the reason no information can be found on yellow or black smoke is because no one smokes with it, but it does exist.
There has never been a disagreement that Smoke , Herbs , Spices, Marinades, etc...Are flavoring tools to be properly managed. My only and continued point is that Pumping Billowing White Smoke into a " Small Smoker " will give undesirable results. You chose to take the discussion further or prove me wrong or whatever with," White Smoke is useful if applied for a few minutes. " OK, I agree...But how many of our members smoke for a few minutes? The Forrest from the Tree is Thin Blue Smoke is the goal in most Smoking scenarios. All I wanted to know was if Navigators new toy could be adjusted to give TBS...JJ
Did I not state all along the importance in smoke management? I do believe you have discovered the problem many have in using White Smoke which was my intent all along, not to prove you or any one else wrong. I do believe you started the discussion in your # 15 post above.
In response to the analogy posted above. From the perspective of a pervious pipe smoker, your analogy simply does not make sense to me. First of all, I don't use woods with high amounts of tar, nicotine and other additives in it. Even when my pipes were smoked lightly, they still required constant cleaning because of the smoke and gases drawn through the stem. The rest as they say simply went up in smoke.
If the wood we all use to smoke our foods can be so bad, we must be careful in it's use or we can expect the following.
Because of first and second hand smoke, grills and smokers will be banned or removed from our parks and recreational areas.
No use of grills within 500 feet of another household.
Hazardous warnings will be required on all smokers, grills and wood boxes.
Failure to comply could result in fines or confiscations.
For those who would like more technical information on smoke density, PM me and I will pass my E-mail address on to you, then you can ask and I will pass the link on to you.
As Forest Gump would say " That's all I have to say on the matter ".
Keep in mind that sheep will follow their Shepard, even when he's lost.
Tom