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Old 01-23-2007, 09:52 PM   #21
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I would like to talk to you about fire control. They do call it smoking but if you can see the smoke then you are having a problem with the fire. What should be coming out of the exhaust is a thin blue smoke, transpartent. If your smoke is white, black or gray then the fire is not burning correctly.
Creosote is made from incomplete combustion, it is being produced when you have white, black or gray smoke.

With the cooker Charbroil with a side firebox your main fuel should be charcoal and I would use fist size chunks of wood not chips for flavor. Think of the wood as a seasoning and like any seasoning it can be over done. A bag of wood chips if used on a couple racks of ribs would be so over smoke they would be difficult to eat. You do not need or want smoke rolling through out the whole cook. Cut back on the wood and you will be much happier with the finished product.

Now you don't know me so why should you believe what I'm telling you?
I'm a competition BBQ cook that cooks on a Klose offset, Weber Smokey Mountains, Primo and Big Green Egg ceramic cooker, and pellet cookers. I teach cooking and fire control. I'm only giving you this info so you have an idea of the skill level not to stroke my ego. I have read some posts on this forum on fire control that are 180 degrees out from science involved.

MJK
Green wood that is soaked is a recipe for creosote.
The ideal wood for smoking has been seasoned for 6 mos to 2 years. Anything that would cause the would to smolder is producing smoke that I would not on food. Creosote is not condenced smoke, it is incomplete combustin of the wood. There are aprox 220 different gases given off when you burn wood, some are poisiness but with a clean fire they are burned off and not of any worry to our final product.

I hope I have not come on too strong but some of the advise here is hard to read.

Jim
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Old 01-24-2007, 08:04 AM   #22
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GREAT POST JIM!!!!!
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Old 01-24-2007, 08:55 AM   #23
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Quote:
Originally Posted by jminion
I would like to talk to you about fire control. They do call it smoking but if you can see the smoke then you are having a problem with the fire. What should be coming out of the exhaust is a thin blue smoke, transpartent. If your smoke is white, black or gray then the fire is not burning correctly.
Creosote is made from incomplete combustion, it is being produced when you have white, black or gray smoke.
Why is it everywhere I have read and the instructions on my Char-Griller indicate that the smoke should be white/light gray?

Also, I now realize that I used way too much Mesquite (in fact only Mesquite ) on my first smoking, but what's wrong with using 100% wood?
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Old 01-24-2007, 09:23 AM   #24
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Quote:
Originally Posted by Jeekinz
Why is it everywhere I have read and the instructions on my Char-Griller indicate that the smoke should be white/light gray?

Also, I now realize that I used way too much Mesquite (in fact only Mesquite ) on my first smoking, but what's wrong with using 100% wood?
Jeekinz...

Do not be discouraged! As you said it was your first attempt!
As to your question...about 100% wood...It can be done if burned to where you only have hot coals.. with no or very little flame. It takes a heck of a lot of wood and time to produce enough coals for a long cook time and is harder to control. Most people, myself included use charcoal for the heat source..the wood (not as a heat source) but for flavor only.
Next time..use charcoal and very little wood at the beginning of the cook.
You will be pleasantly surprised!
Remember...smoke is like salt...a little is good...to much is bad!!

ps..."save" jminion's post above..it is "prize winning" information!!
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Old 01-24-2007, 09:31 AM   #25
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I have my wood burning fireplace going just about every night. So making a fire in a smoker is a piece of cake for me. I just would like to know the reasoning behind Jim's statement about smoke color that conflicts with the other information I have read.
Believe you me, I'm listening to all the posts here. Thanks -J
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Old 01-24-2007, 09:40 AM   #26
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A quick simple answer is.. there is a lot of misinformation as well as down right disinformation out there...You can absolutely trust what jminion said and maybe to a lesser degree what Uncle Bob said.
Now go get about 3 slabs of spares...and invite me over! I'm hungry
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Old 01-24-2007, 09:45 AM   #27
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I have two slabs of spares and a chicken for Saturday....wet or dry?
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Old 01-24-2007, 09:53 AM   #28
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Wet or dry? Now there is a question that allows many fun debates!

My personal preferance is dry(with a rub of course) Then again... rarely...depending on the sauce...wet can be a nice change.
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Old 01-24-2007, 01:14 PM   #29
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And if it were me, Brine that Chicken! I do love smoked Poultry!
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Old 01-24-2007, 10:45 PM   #30
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Jeekinz
The reason for not cooking with a all wood fire on your cooker is because of design and size of your cooker.

If you do want to burn wood down to coals and then add it to firebox for heat you can do that. It is an old tradition that still lives in the SE to a degree. Does increase the work load and the use of charcoal is much easier and less expensive.

If your being told that white or gray smoke is what you need, I would try some of the food produce by these folks and see if you really like the results.
Jim
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