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the good, the bad, & the ugly - the color of smoke

edited 1:14AM in EggHead Forum
here's the smoke from a 250 degree fire i made tonight to smoke 20 pounds of pork butt.

this is mostly fresh lump charcoal, some used lump charcoal, some hickory chunks, split into finger size pieces and about 4 cups of cherry and apple chips... the only difference in the photos is time. about 15 minutes. put the meat on when it's GOOD

goodbadanduglysmoke.jpg

Comments

  • FlaPoolmanFlaPoolman Posts: 11,671
    Thought you were talking about me. I resemble 2 out of 3 of your title :( :( :angry: . Ok never mind, just clean smoke. B)
  • tjvtjv Posts: 3,493
    man, you got the shell game working.....follow the clean smoke.....the hand is quicker than the eye......don't lose sight of the clean smoke.......LOL.
    www.ceramicgrillstore.com ACGP, Inc.
  • Big'unBig'un Posts: 5,909
    Thanks for the pictoral! I'm sure new folks will understand it much better now. (p.s. thanks for not adding me to into any catagory)
  • StanleyStanley Posts: 623
    Had a longer than usual bout with the "ugly" variety today as I tried to bring her up to temp. I think it was because I (inadvertently) dumped in too much small stuff and dust while loading lump. Got out my trusty bent coat hanger and cleared things out as much as I could from below, she belched once (WOOSH from both ends) and the smoke cleared (to "good" - do not pass bad, do not collect $200) and the dome temp rose 30°. Put on the ribs.
  • BeliBeli Posts: 10,751
    Timing is crucial my friend...in any aspect of life!!!!!!!!!!! ;)
  • MonetsMomMonetsMom Posts: 12
    Thanks for the helpful pics!!
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