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

Rick's Tropical Delight

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

FlaPoolman

Thought you were talking about me. I resemble 2 out of 3 of your title :( :( . Ok never mind, just clean smoke.

tjv

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.

Big'un

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)

Stanley

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.

Beli

Timing is crucial my friend...in any aspect of life!!!!!!!!!!!

MonetsMom

Thanks for the helpful pics!!