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3,801 Views • Aug 11, 2024 • Click to toggle off description
can tell you what may be happening. Quite literally a
smoke signal. The color and density of the smoke can
give you an idea of the temperature of your fire. Every
smoker is going to be slightly different. Find the sweet
spot for yours.
#pitmastertips #bbqlife #pitmaster #brisket #bbqlovers
#texasbbq #bbq #BBQ #grill #protips
Views : 3,801
Genre: Howto & Style
License: Standard YouTube License
Uploaded At Aug 11, 2024 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.91 (5/216 LTDR)
97.74% of the users lieked the video!!
2.26% of the users dislieked the video!!
User score: 96.61- Overwhelmingly Positive
RYD date created : 2024-08-13T19:34:22.669026Z
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12 Comments
Top Comments of this video!! :3
Ahh the clean smoke dirty smoke convo. I have a WSM and I don’t wait for clean smoke. The one time I had a problem with dirty smoke imparting a bitter flavor was one of the first times I smoked chicken. Since then I use light smoke and attempt to wait a few minutes for the thick stuff to clear out. If I smoked fish I’d probably do the same.
As far as all other meats I throw my meat on as soon as I pour my coals in and put the top of the cooker back on. It clears in a few minutes and voila clean smoke. I always did this but felt better when Jirby also said he doesn’t wait for clean smoke. You’re also getting dirty smoke when you toss more wood throughout the cook. So it seems hard to completely avoid. Now I’m no Jirby but I do compete and cater and this method seems to work for me. I’m also not saying one way or the other is wrong. I’m really just commenting because of the amount of people I’ve seen scare new bbq’ers about the woes of dirty smoke and if they have it their cook will be awful.
In FB groups I’ve seen people say they will wait as long as one hour to get clean smoke before putting their meat on 🤯I guess I’m just too impatient for that. Good luck out there pitmasters. Try different methods and see what works for you
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I believe some people only do and say what YouTube tell them. Not actually cooking on a regular basis and finding out for themselves. I smoke meat because I want smoke in my meat...🤷🏿
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Thin blue smoke. This is the way.
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Depends on what I'm cooking of I have a tri tip I'm trying to smoke then sear to a medium rare I want it dirty for sure
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I think the idea of clean smoke is a myth. Sure you don’t want white billowy smoke for the entirety of a 13+ hour cook, but trying to make sure your smoke is almost invisible will end with less smoke flavor and a much more stressful cook.
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@brandonharrell1295
3 months ago
Blue/gray smoke is all he needed to say. Billowing white clouds means you suck at cooking meat.
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