Sweet Blue on a UDS

wlh3 · Dec 9, 2007

Cooked 9 times on the UDS. Observation

start out in the begining of the cook with sweet blue as it continues the smoke starts to turn white.
Is this due to the direct cooking over the coals and the oils dripping on them and vaporizing? I feel this is normal.

You other UDS guys notice the same thing? Or does your smoke remain the sweet Blue during the cook?:icon_bigsmil

Norcoredneck · Dec 9, 2007

Do you mix flavor wood in charcoal in layers or just drop on top? Meat drippings does add too white smoke.

nmayeux · Dec 9, 2007

A little bit of white smoke is ok, as long as its not that thick billowing nasty stuff. It could be the coals or wood chunks, but my bet is its the grease burning off.

I guess the main question is how does your Q taste?

Bigmista · Dec 9, 2007

It's the fat evaporating.

wlh3 · Dec 9, 2007

The Que is tasting good. Yes I mix chips in with the briquets so they do not go off all at once. I notice that chicken seems the worst, but I do those at a higher temp of 270 to 300 deg Do use Kingdsford coals. Maybe I will try some Ranchers next weekend. I have wanted to try it any way
will try to take a picture of the smoke later and post it:icon_bigsmil
Thanks all:biggrin:

wlh3 · Dec 9, 2007

Here are the pics of my smoke.

pic 1 is at the start

pic 2 is 1 hr into cook temp now 230 deg :biggrin:
1 rack ribs and about 18 Brauts8)

thirdeye · Dec 9, 2007

wlh3 said:
Cooked 9 times on the UDS. Observation start out in the begining of the cook with sweet blue as it continues the smoke starts to turn white.
Is this due to the direct cooking over the coals and the oils dripping on them and vaporizing? I feel this is normal. You other UDS guys notice the same thing? Or does your smoke remain the sweet Blue during the cook?:icon_bigsmil

Yes, you are exactly right. The fats come to the surface surface of the meat, drip into the coals and vaporize. Watch the amount of the "fat smoke", and listen for the sizzle.....if either is too strong (the smoke or the sizzle), ramp the pit temp down.

And you are doing the right thing letting the smoke settle down before adding any meat. I allow about an hour before adding any meat.

Sweet Blue on a UDS

wlh3

is Blowin Smoke!

Norcoredneck

somebody shut me the fark up.

nmayeux

Babbling Farker

Bigmista

somebody shut me the fark up.

wlh3

is Blowin Smoke!

wlh3

is Blowin Smoke!

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thirdeye

somebody shut me the fark up.

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