too smoky???

Discussion in 'General Discussion' started by chavo14, Jun 12, 2014.

  1. Is it possible to make too much smoke? I have a offset wood smoker.
     
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Yes it is possible,

    I like to refer to offsets and RF's as pits when using sticks as fuel and not really "Smoking".

    When I'm using the pit I feel I am really not smoking but rather offset cooking over hard wood coals (indirect).

    I consider smoking on a stickburner when smoke flavor is intentionally infused into the meat, for example if you loaded the firebox up with charcoal and add wood chunks to impart a flavor on the meat, or you intentionally let the wood smoke to add flavor as opposed to a clean hot fire.

    Just my 2 cents.
     
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  3. heyer5

    heyer5 Meat Mopper

    SQWIB, interesting take on stick burners.  I'm curious though, wouldn't burning just wood still impart the smokey flavor, thus still making it a smoker versus a stick burner?  That might sound harsh or smartass-ish, but that isn't my intentions, just can't find a way to word it.

    Or, what if you have a rf that you are burning oak with, and using a split or two of apple, cherry or another variety of wood that can impart that flavor?

    You are always full of information and I appreciate your posts on this site.  I'm actually going to be building a smoker this summer/fall (new baby, and other work related obstacles to get around before we get started) that is going to be a rf, which is going to be a new adventure for sure!
     
  4. sqwib

    sqwib Smoking Guru OTBS Member

    It's really subjective but I feel, I am not smoking when cooking on my pit, you could go a step further and do a preburn and load the firebox with hot coals to really minimize the smoke flavor and in my HUMBLE opinion this is more of a traditional type barbecue (I use that word very loosely).

    Most of my cooks on the pit I try for the least amount of smoke as possible.However there are times when I let more smoke roll than usual.

    Most everything that comes off my pit does have a smoky flavor, some very very subtle, but this is my intention.

    I want just a kiss of smoke flavor on my cooks.

    Most folks use all of this verbage interchangeably (if that makes sense) and many times there really is no way to attach a specific word to a specific method, such as in the word "Barbecue", I am sure you heard that word used many ways.

    If I want to REALLY smoke something, I will use my GOSM either with wood or an AMNPS.

    Bear in mind, this is just one mans opinion

    I hope I cleared that up
     
  5. heyer5

    heyer5 Meat Mopper

    Yep, totally clear...kind of like mud :)

    The joys of a subjective topic and peoples opinions from different area's of the country/world!  But yes, I understand your point of view and appreciate the explanation!

    And yes, then I guess I will be building a "pit" at sometime...when time allows!
     
  6. Don't mean to break up the witty banter, but I still need help with controlling my smoke. Any :grilling_smilie:suggestions
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yes----Too much smoke on the left below:
     
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  8. sqwib

    sqwib Smoking Guru OTBS Member

    Your original question was answered ...Is it possible to make too much smoke?.

    Now you seem annoyed you didn't get the answer you wanted for a question that wasn't even asked.

    Since you don't care for friendly chit chat
    There's a search function on this site... use it and type in Fire Management.
    Good Luck!
     
  9. Please do not post to my threads anymore. I find you to be unhelpful and kind of a jerk. Thank you
     
  10. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    As for your original question, as Bearcarver illustrated, white, billowing smoke can and usually will result in oversmoked, creosote tainted meat. For an offset wood smoker you want a small, hot, clean burning fire putting out thin, bluish or almost invisible smoke. This is achieved by giving your fire plenty of air so it can fully burn the wood. You can call it whatever you like, but it does impart smoke flavor to the meat and is generally regarded as "smoking". The amount of heat is generally controlled by the size of the fire. Ideally your vents will be nearly all the way open so airflow is optimized.

    In addition, it's also a personal taste thing. Some folks prefer a milder smoke flavor from woods like apple or oak, while others prefer a more robust flavor from woods like mesquite or hickory.
     
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  11. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Yes, it is possible.

    If you need an answer with more detail or instruction, you should provide more info concerning your method of starting and maintaining the fire.

    As a general rule you should always keep a small hot fire burning in the fire box to provide heat. Very little smoke is involved, however you will get smoke flavor on your food.

    Good Luck.
     
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