The smell of the smoke produced should be notable, but subtle. There should only be a trace of smoke coming out of the stack, and while it need not be “blue” exactly, it should most definitely not be thick, white and fluffy. When you monitor the smoke coming out of the stack of your smoker, the harder you have to look to spot it, the better. While you want your meat to have a nice smoky character, woods that impart stronger flavor characteristics, such as Hickory or Oak, can easily overpower the flavor of the meat. In fact, you can run the risk of overpowering the taste of the meat if you aim for too much smokiness. You don’t actually need much smoke to impart top-notch flavor. 1) Remember, a little smoke goes a long way Let’s delve into the 6 ways to ensure that you get the thin blue smoke which produces the results you are after. And contrary to common belief, this is not the sort of smoke that you need to get that smoky flavor into your meat. If your smoker has plumes of white smoke billowing out of it, this is a sure indication of incomplete combustion. A raging hot fire that moves too fast to fully burn the fuel in your cooker.Not enough airflow for complete combustion.The most common causes of incomplete combustion are: This balanced combination results in more efficient combustion. You can control the amount of smoke your barbecue produces by having the right combination of airflow and fuel. No doubt a real pain to clean up if you let it build up over time. A clean burning fire also means no creosote.Ĭreosote, a thick, black, carbon rich residues, is the result of incomplete combustion of wood, and is what makes your smoked meat go from tasting “smokey” to “bitter”. This is what you want to aim for every time you fire up the smoker. If you see thin, blue smoke coming out of your smoker, that indicates a clean burning fire. 1) Remember, a little smoke goes a long way.
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