Elusive smoke

oldsargeAdmin

I currently own the Amerique and have been enjoying ribs and butts as never before. Somewhere on this (or another) site I read where one tries for the faint blue wispy smoke rather than heavy white smoke. Well, my smoke is only wispy towards the end of the woods life. During its typical 50 to 60 minute run, the smoke is white, not thick but not wispy until the last 10 or so minutes. Using oak at 225 or 250 degrees, depending upon what I am smoking. Would a lower start temp produce a better smoke and then raise the temp after the smoke has finished? This is not critical for me but since I did read about it I have been curious. Any ideas will be heartily welcomed. Thanks, Dave

11/29/1211:49 PM

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pagsMember

I get the white smoke most of the time, and the taste is right on. I don't get the light, blue wispy smoke often, and when I do, it's towards the end of the burn. I've got an Elite, which is a smaller version of the Amerique. Maybe, the blue wisp comes more from the FE's. If you're enjoying your ribs and butts as never before, I wouldn't worry about it.

11/30/121:55 AM

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vickibMember

I agree with PAGS, I never get that perfect smoke. I thought I was doing something wrong at first or there was something wrong with all my wood. I finally stopped worrying about it and go by taste of the food and it's all good, so I stopped worrying about it. I have the Elite as well.

11/30/127:23 AM

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oldsargeAdmin

Thanks Pags and Vicki B. I have not lost any sleep over it at all. It was just an aspect of smoking that I had not experienced yet and could not figure out why. The food this smoker turns out is truly first rate. Thanks again. Dave

11/30/127:29 AM

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smokinmaineiacMember

I split my wood quite finely. A one ounce chunk gets split into two or three pieces. I lay the pieces on the hotest section of the wood box (with the grain).

I get white smoke while the smoker comes hest then I get blue smoke after the smoker comes up to temp.

11/30/123:57 PM

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Former Member

Here's the thing.

That issue is primarily for the stick burners since they have to burn SO much wood for heat and for flavor. Here in the CS you only use the wood for flavor, so a little white smoke isn't a bad thing.

You can create the blue by starting the smoker and then adding your meat after the white burns off BUT you will have to start with more wood as a lot of it will burn off before you get to the clear/blue stuff.

If you're happy with the taste with the white stuff don't change. If you want to give the other smoke a try. Just another experiment, we're all about experimenting.

12/1/127:33 AM

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oldsargeAdmin

I split my wood chunks as well into 2 ounce pieces. Shortly after I ruined a butt using 3 chunks (nearly 12 ounces) I started weighing and splitting. Much tastier. Thanks.

12/1/129:37 AM

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oldsargeAdmin

Thanks SmokinOkie. I have given that some thought. I also saw on another site that lowering the temp to below 200 during the smoke period would produce a longer smoke time with blue smoke. Afterwards, ramp up to the desired cook temp so I might give that a try with an empty smoker just to see if it is true. But the white smoke is not thick and not offensive, just trying for perfect and enjoying all my " great failures". Anytime I am with my wife, my smoker and my dog, I am happy. Many thanks. Dave

12/1/129:48 AM

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pagsMember

Thanks for clarifying Smokin. I was thinking the blue smoke applied more to another smoker. Otherwise, I've been using my Cookshack wrong for 3 years.

I too split my wood often...rarely using more than 3-4 oz.

12/1/1210:30 AM

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oldsargeAdmin

Always glad to get help and encouragement here. Thanks.

12/2/129:10 AM

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