skuzy
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Post by skuzy on Jan 10, 2015 13:07:12 GMT 10
Howdy
Something that struck me today was comments about dirty smoke vs clean smoke.
Since starting this hobby I've always been infatuated with smoke flavor so for me the more the merrier provided there wasn't a full blown bitter taste.
On that note when cooking I had always looked for just some smoke from the BBQ.. Which today I learned is dirty smoke and can have a negative impact on my cooking - in particular long cooks.
Could anyone else elaborate on this further?
Cheers
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Post by smokey on Jan 10, 2015 15:01:14 GMT 10
Great Topic Skuzy.
Its a contradicting or two edge sword.
Dirty smoke refers to a fire that is getting more air in then what is alowed out the top.
The fire isn't breathing right and creates white/ green smoke.
Too much of that and will turn food awfull. This applies to any fuel you use be it heat beads, Lump or lumber.
A clean smoke is having the bottom intake just feeding the fuel enough and just a little more coming out the vent.
With that you get what they refer to the thin blue smoke and is always what one should look for.
Now the contradicting bit.
Chucking chunks of hickory or other flavour chunks on top of your clean fire.
This creates a dirty smoke as it struggles to combust however if used in the right quantity, It's acceptable depending on ones pallet.
For Instance, If using my WSM or Big green egg, I know how many wood chunks to place in there for say a pulled pork.
I also place them strategically so they don't all go off at the same time.
Same with smoke generators like my Smokia or pro Q tray smoker. They produce white smoke and need to work in a ventury. They also make a dirty smoke but don't have the junky stink that a dirty fire has.
Some people just like, or expect smoked meats to be dirty fire flavoured. Maybe they got used to it?
Im sure others have a take on it.
This topic has been one of my biggest learning curves in the past and I'm still grappling with it.
As a rule, I run my BBQ's like a rocket engine. Little fuel and air at the start with a chamber going up as the Venturi and just the right size exhaust.
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skuzy
New Member
Posts: 29
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Post by skuzy on Jan 13, 2015 12:09:11 GMT 10
thanks smokey
i guess i need to now understand what dirty smoke looks / tastes like.. vs STRONG (clean) smoke flavour
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Post by Bentley on Jan 14, 2015 9:41:27 GMT 10
This is not the best examples, but about as close as I can find...as I cant find a thread on another site that showed two different pits that made a picture worth a 1000 words!  Bad  Good |
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Post by bill44 on Jan 14, 2015 10:06:04 GMT 10
Here's a very good article, the smoke explanation is down the page a bit but the whole thing is worth a read. link |
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skuzy
New Member
Posts: 29
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Post by skuzy on Jan 18, 2015 18:58:02 GMT 10
Thanks for sharing that mate
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skuzy
New Member
Posts: 29
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Post by skuzy on Jan 19, 2015 10:33:56 GMT 10
How would you class this? dirty / clean? Attachments:
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Post by smokey on Jan 19, 2015 12:22:14 GMT 10
That would be white smoke. OK for short term such as grilling a steak or maybe a hot roast.
I notice the bottom vent is wide open.. No doubt contributing depending on where the top vent is set.
You would not want that white smoke going on during a pulled pork or the like. Not for too long anyway.
Sometimes when a new flavour chunk gets going it will smoke up then settle down.
What was actually going on with that cook?
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skuzy
New Member
Posts: 29
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Post by skuzy on Jan 30, 2015 12:35:36 GMT 10
we we're grilling some chicken maryland pieces  |
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