WSM 18" and white smoke?

Discussion in 'Charcoal Smokers' started by bkos, Aug 11, 2011.

  1. bkos

    bkos Fire Starter

    I was just wondering if any of you watch your smokes like I do.  It does not matter what I am smoking or how long, I have to pay attention to my smoker because I allways seem to get that awful white smoke at some point.  It may start as thin blue but at some point, the white smoke will start and I am reaching in to pull out the chunk that is not burning so well.  Just looking for a little help.

    Thanks. BKOS 
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    What temps are you running?

    What kind of wood are you smoking with?

    Soaked or dry?

    Where are you putting your vents at?

    I have no issues with my 18 with white smoke.

    225-240,dry chunks, top vent all the way open and all bottom closed except one half way to one quarter open.

    Last edited: Aug 11, 2011
  3. meateater

    meateater Smoking Guru SMF Premier Member

    I don't have a WSM I beat a different drum, UDS same principle. Top vent open and control your heat with the intake. I suggest the Minion Method and you could soak your chunks first or not, that's a preference. Toss the factory therm and get a few reliable therms and cook to temp not time. I'll stop now but take a look at my signature for some helpful hints. [​IMG]
  4. venture

    venture Smoking Guru OTBS Member

    I can't wait to see this one run its course. LOL

    Then I think AMNS?

    Good luck and good smoking.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I think they have it covered.
  6. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    I have a WSM 18 and run it the exact same way as fpnmf.  Sometimes get white smoke when the lid gets put back on after putting meat on but is usually gone in a few minutes.  Give us a little more info as to how you set up your WSM and type of wood and temps as were stated before.
  7. bkos

    bkos Fire Starter

    I get the white smoke no matter what I'm doing.  For example, 220-230 minion method, top vent open and bottom say 1/4 open and using hickory chunks purchased from Home Depot with any bark removed.  If I start with the hickory chunks buried in the unlit coals, I will almost always get white smoke and have to dig in to remove the smoldering chunks.  The only way I get the thin blue is when my coals are completely burning and I place a chunk on top after meat is in.
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    There is usually some as it gets up to temp.

    How many chunks are you putting in there??

  9. bkos

    bkos Fire Starter

    2 at most.  And thanks for the help.
    Last edited: Aug 12, 2011
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It sounds like your doing everything right.

    Can you take a picture of the smoke your getting, a little white smoke from time to time is normal.

    You just don't want thick billowing white smoke coming out of the smoker.

    There's a photo that's been circulating here showing 2 smokers side by side and the difference in heavy & light smoke.

    Hopefully someone will be along who has that photo to show you.
  11. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    When the wood is first getting lit (or right after you add wood) it will be thick white for a few minutes untill it gets hot enough, but it should settle down to thin blue fairly quick after that.
  12. woundedyak

    woundedyak Smoke Blower

    I bury wood through out the ring. Once I fire mine up and get my temps settled and about 15min after getting the food on. I will chuck a nice chunk in the ring right on top. I never have a problem with white smoke due to the lump being pretty tame.
    Last edited: Aug 17, 2011

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