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Reply to "How long should wood burn for/smoke keep smoking?"

quote:
Originally posted by BBQnCali:
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One thing that I notice about all of my cooks so far is that the wood seems to be burning up too quick. It will smoke for about 30-45 minutes(I will have to get an exact time next time) and then the smoke is gone. It just cooks after that.

Is this normal or should it be having smoke for longer?


One thing to note. Just because the smoke disappears doesn't mean it's not smoking.

KEY thing to focus on is smoke taste, not how much smoke you see. In actuality, there are two parts to smoke. Gray/white some is not the best because what you are seeing are the impurities burning off. After that you'll get clear/blue smoke which is the best for BBQ.

That's why you should never soak your wood, leads to white smoke.

Concentrate on how it tastes, not how much you see.

I would also weigh it to be consistent.

And food may taste like it has more smoke on the next day.
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