Thin Blue Smoke----Kahuna ?

Discussion in 'Smoking Bacon' started by bearcarver, Sep 14, 2009.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK, I've been reading about the "Thin Blue Smoke". I read that white smoke is bad---thin blue smoke is good.
    My "Big Kahuna" puts out tons of smoke, but it's ALL white.
    Is that an exception to the rule ??

    Please clear this up, before I attach my Big Kahuna to my Masterbuilt Smokehouse.
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Billowing white smoke is too much smoke, sometimes because there is too much wood burning at one time. I'm not familiar with the "Big Kahuna", but try using less wood , just just need a small amount of smoke. Sometimes you might not see smoke, but of you can smell it. you're ok. Too much smoke can creat creosote, which is not a safe way to smoke, as far as food is concerned. Make sure that if you have a top vent, that it is in the open position, don't wanr stale smoke around your food. Good luck my friend.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    The "Big Kahuna" is a cold smoke generator. I'd like to hear from a few Big Kahuna owners/users on my question.
  4. coyote-1

    coyote-1 Smoking Fanatic

    I don't use a Big Kahuina. However, maybe this will help....

    The choice of wood also makes a diff in the smoke you get.

    I use split sticks of maple and cherry in my offset. Same quantity, same seasoning time, same temps.... the cherry produces thin blue when I put a split on the coals, while the maple billows white for a few minutes before settling down to blue. No creosote produced; it's just the nature of this particular maple.
  5. flash

    flash Smoking Guru OTBS Member

    Good smoke on right
  6. bman62526

    bman62526 Smoking Fanatic

    Another thing to add...

    If you use a bigger smoker, one like what we might call a "stick burner" around here, billowing white smoke is ok if it just lasts for a very short while.

    If you are using this type of smoker, when you add wood - even if it's been pre-heated, you might see some thicker white smoke for about 30 seconds, but then if you have your airflow set correctly and you have the proper amount of fuel in the firebox - that should turn into TBS very quickly.

    In other words, a few times during a cook - having too much smoke for 30 seconds or so at a time won't kill anything you are cooking. You just want to do your best to avoid it.
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You guys very much for trying to help, but I think I still must hear from Porkypas "Big Kahuna" users, because I'm thinking it's something different. I don't see any possible way to make a small amount of smoke from this item, unless you divert it some way, and I don't see how you could make the smoke "blue". Even in their demo videos, it is producing a lot of white smoke. Maybe the guys who use these can tell me if a lot of this kind of smoke is OK, and if not, what to do about it.

    Here is a working "Big Kahuna":

  8. nickelmore

    nickelmore Smoking Fanatic

    I have a similar setup on a home built, adjusting the air volume helps. I thought that there was an adjustable valve on those, or you can put one in line.

    I start out wide open with the lid open and sometimes throttle it back.

    I think there are a number of guys out here that have a smoke daddy and will be jumping in with advice.

    I know there was some conversation a while back about cleaning them after every use.
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    I found an old thread about the subject by "DaveNH" with all kinds of pictures. He basicly said the same thing about adjusting the air volume. I'll be working on that.
    Any other info on smoke generator (Big Kahuna or other) attached to a Masterbuilt Smokehouse, feel free to hit me with it.

  10. clamb

    clamb Newbie

  11. thadius65

    thadius65 Smoke Blower

    I use a Big Kuhuna as supplimental on my GOSM, or with my gas grill. Especially for LONG smokes like Pork Butt. I don't get heavy white smoke unless i take the lid off the unit. I have valve all the way and to be honest, not much choice otherwise as it has seized open.

    I was using chips, but have moved to using Traeger pellets. Apple and Hickory are my current big bags. I will sometimes cut up some small chips of Cherry with good success, but for longer more consistency, I like the pellets.

    So, wide open, electric pump with pellets... all is good in Central PA! [​IMG]

    Oh and hooked to the gas grill i use it to cold smoke cheese and it works great!

  12. nickelmore

    nickelmore Smoking Fanatic

    sorry this may be a little off subject, but still releated.

    Thad have you noticed any diffence more or less creosote build up in your Kahuna with the pellets or chips?
  13. thadius65

    thadius65 Smoke Blower

    I think there is more creosote with pellets. I just get done smoking and drop in a bucket of water and let it soak for days.. Works good.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Lots of thanks to you all, and all is also well in Southeast PA.

    Keep it coming guys---I'm taking this ALL in !

  15. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I've never had a problem with over smoking with the Smoke Daddy. It seems to produce a different kind of smoke. Having the MES with the window has helped me a lot in knowing the right amount of smoke to apply. One of those things you get a feel for as you go.
  16. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

  17. I use one of the off set wood smokers and have found that until I get a good base of coals going that I will continue to have alot of white smoke. And I use alot of different types of wood. I sometimes use Pecan & Cherry but mostly Oak. And it all works the same until I get a good base of coals.
  18. If you ever get around the Bethel area give me a call I will show you the smoke guns that I delveloped. (no air pumps or electric) Works on the draft of my Smoke house. Dennis
    By the way I will be smoking 6 lbs of fish this Saturday.
  19. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Post a separate thread on them with some Q and explanations! We'd all love to see!
  20. When using charcoal, do you simply lay your wood of top of it to generate thin blue smoke?

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