For those Blue Smoke Experts--NBoy, TE

BYC

A couple of weeks ago I asked for the meaning of blue smoke versus the heavy white or grey smoke and when it was appropriate to add meat. Seemed the general plan from all was to wait for the heavy stuff to clear and the fine barely visible smoke to appear. Based on this pic (and others like it) was this too early to apply meat or is slow cooking butt the exception to the blue smoke rule? Just going for clarity. [p]Thanks
[ul][li]http://www.biggreenegg.com/wwwboard/messages/367196.shtml[/ul]

Michael B

BYC,
Off hand, and in my N.S.H. opinion - yes.
Besides density and color, the odor of the smoke will shift from an acrid, make you want to choke smell to a pleasant makes you want to breathe deeper smell. How did the smoke smell?

BYC

Michael B,[p]Those weren't mine. I do wait for an hour or so and when the blue smoke appears to apply meat. BUT there was a time when I was going fo all the smoke I could, which has ruined the cook. Thanks

thirdeye

BYC,[p]I don't think that smoke is ready for you yet. You know, you don't need any flavor smoke when you barbecue but most everyone does like the flavor it gives barbecued meats. You don't need any rub either, or just a simple salt, pepper, garlic. But again, most folks expect a rub on their barbecue. I can't tell if you have any at all on those butts?[p]~thirdeye~