On average, how long for white to blue on wood smoke?

Powak

Just wondering, on average, how long do you guys let’s the smoke wood sit on top of the coals before throwing on the meat? I’ve been doing it at 15 minutes for long as I can remember. Buddy of mine waits an hour.

lkapigian

If egging, I bury my smokewood, and like you, probably around 15 minutes ( I dumpa chimney of lit coals )

Botch

I push a chunk thru the bottom vent and center it under the lump, as I'm adding the food once the Egg is stabilized; theory being the smoke burns completely having to travel thru the hot lump.  

JohnInCarolina

Not sure, but if the bad wood lasts more than four hours my understanding is that you're supposed to call a doctor.  

HeavyG

If one still has bad wood four hours after emitting white smoke one is in the wrong profession.

Legume

You’ll never get a new Pope with blue smoke.

loco_engr

Always smell the smoke . . . you'll know if it's acrid

stlcharcoal

JohnInCarolina said:

Not sure, but if the bad wood lasts more than four hours my understanding is that you're supposed to call a doctor.  

...or call all your friends.

stlcharcoal

Powak said:

Just wondering, on average, how long do you guys let’s the smoke wood sit on top of the coals before throwing on the meat? I’ve been doing it at 15 minutes for long as I can remember. Buddy of mine waits an hour.

In the charcoal and smoking wood industry, we love folks like your friend that waste our products. 

We kiln it properly so you don't have to.

fishlessman

I don't worry about  the smoking wood burning clean, just the lump

lousubcap

@fishlessman cuts it to the chase.  

The Cen-Tex Smoker

lkapigian said:

If egging, I bury my smokewood, and like you, probably around 15 minutes ( I dumpa chimney of lit coals )

Same

GrateEggspectations

JohnInCarolina said:

Not sure, but if the bad wood lasts more than four hours my understanding is that you're supposed to call a doctor.  

Think you might be confusing white smoke with blue pills. 

Priapism ain’t nothing to smoke about!

Mr1egg

I used to wait a while but now maybe 5 min, can't taste a difference between blue/white smoke. Or until the smoker reaches the temp I want. 

GrateEggspectations

Mr1egg said:

I used to wait a while but now maybe 5 min, can't taste a difference between blue/white smoke. Or until the smoker reaches the temp I want. 

I agree. I’ve always thought it’s probably a wash by the end of the cook. 

shtgunal3

fishlessman said:

I don't worry about  the smoking wood burning clean, just the lump

Agree

Powak

fishlessman said:

I don't worry about  the smoking wood burning clean, just the lump

Damn that’s a good way to look at it.

Powak

stlcharcoal said:

Powak said:

Just wondering, on average, how long do you guys let’s the smoke wood sit on top of the coals before throwing on the meat? I’ve been doing it at 15 minutes for long as I can remember. Buddy of mine waits an hour.

In the charcoal and smoking wood industry, we love folks like your friend that waste our products. 

We kiln it properly so you don't have to.

HAHAHHA! That makes sense then why I get no white smoke with your product, just when I throw in the smoke wood and even then it’s not putrid smoke like bad lump.

Langner91

I give it enough time that it no longer smells like a smoldering house fire.  Could be 5 minutes, could be 30.

TEXASBGE2018

Well think about it, a stick burner doesn't burn "clean" constantly. Every time you put a new split on, there is "bad" smoke for a good long while. 

paqman

I add wood chunk/chips when the charcoal is burning clean.  I typically add a chunk in the middle and chips around the fire.

Botch

TEXASBGE2018 said:

Well think about it, a stick burner doesn't burn "clean" constantly. Every time you put a new split on, there is "bad" smoke for a good long while. 

I have noted that some independent BBQ restaurants on TV seem to burn their wood down into coals separately, then shovel the coals into their smoker.  
That would be an interesting side-by-side taste testing to participate in!  

lkapigian

Botch said:

TEXASBGE2018 said:

Well think about it, a stick burner doesn't burn "clean" constantly. Every time you put a new split on, there is "bad" smoke for a good long while. 

I have noted that some independent BBQ restaurants on TV seem to burn their wood down into coals separately, then shovel the coals into their smoker.  
That would be an interesting side-by-side taste testing to participate in!  

Typically done on direct heat cookers and gives you the addition of “ fat smoke” vs “ just wood smoke “ 

lousubcap

Direct heat from a hot bed of coals or some level of live fire is the way a Santa Maria or Argentine Parrilla rig cooks.  

4TheGrillOfIt

I very often do not add smoking wood to the fire until the Egg is up to temp and heat soaked.   Guys who makes a lot of money professionally from barbecue do the same thing all the time.  

JohnInCarolina

4TheGrillOfIt said:

I very often do not add smoking wood to the fire until the Egg is up to temp and heat soaked.   Guys who makes a lot of money professionally from barbecue do the same thing all the time.  

Hold up… you mean you can make money doing this?!?!?

j/k - always a good idea to follow those who legit know what they’re doing.