Local Grilling Thread 2013 (Green Eggs and Ham)

[Dirt Grinder]

Originally Posted by Nlambert

White smoke is usually water vapor and other volatile stuff that may be in the wood burning off...

That's just not true. I think you need to investigate the wood-burning process. White smoke is the source of creosote.

[Nlambert]

Originally Posted by dirt grinder

that's just not true. I think you need to investigate the wood-burning process. White smoke is the source of creosote.

Originally Posted by nlambert

white smoke is usually water vapor and other volatile stuff that may be in the wood burning off. You will always see white smoke in the beginning but should turn to a wispy blue smoke after 10 minutes or so depending on how high the heat is. You may stop seeing white smoke sooner or later dependent upon temps.


You are right though, too much wood can cause it because more vapors have to burn off. I try not to load more than 2 chunks in the pan at any given time since it doesn't take much.


In reality, even though you may stop seeing smoke if you can still smell smoke you're good to go. When you stop smelling smoke and start smelling meat cooking it is time to reload.

Pretty sure I covered that, didn't I?


I've done the research on white smoke. It comes from volatile substances (like creosote) and water vapor as the wood burns off any remaining moisture content it has.


"Most likely moisture in the wood"


"There are a few things you can do to reduce white smoke when adding wood. You can pre-burn in a barrel (get it started burning first) or preheat the wood to near charring, and either method will remove moisture and trace amounts of volatiles from the wood "

[Dirt Grinder]

Originally Posted by Nlambert

Pretty sure I covered that, didn't I?...

I suppose, if you are also inclined to describe Thanksgiving dinner as "cranberries and some other edible stuff."

[Nlambert]

Originally Posted by Dirt Grinder

I suppose, if you are also inclined to describe Thanksgiving dinner as "cranberries and some other edible stuff."

Ok you win....... I'll list them out since "other stuff" doesn't seem to be sufficient enough to allow others to understand that there are multiple things that are producing the white smoke.


Some of the VOC's found in wood smoke include (but are not limited to):


formaldehyde, acrolein, propionaldehyde, butryaldehyde, acetaldehyde, furfural, toluene, guaiacol, phenol, syringol and catechol, and carbon.




Or as some may simply put it...... creosote. Along with water vapor.


Hope that helps.

[Dirt Grinder]

Originally Posted by Nlambert

...I'll list them out...

See what a little bit of research can do for you.

[Nlambert]

Originally Posted by Dirt Grinder

See what a little bit of research can do for you.

I'm actually laughing at this. I said the same thing two different ways, and let you choose which one satisfied you.

[Dirt Grinder]

Originally Posted by Nlambert

I'm actually laughing at this. I said the same thing two different ways, and let you choose which one satisfied you.

Well, first you stated it was water vapor and "volatile stuff," which is totally useless information, as creosote buildup on a pork butt renders the product inedible.

[Nlambert]

Originally Posted by Dirt Grinder

Well, first you stated it was water vapor and "volatile stuff," which is totally useless information, as creosote buildup on a pork butt renders the product inedible.

We're splitting hairs here. Most on here are not chemists or scientists and couldn't care less about the chemical composition of wood. They simply asked how to get the blue wispy smoke and I explained that in layman's terms without attempting to get technical. At the end of the day it doesn't matter. What matters is understanding how to get to the desired end result.

[Dirt Grinder]

Originally Posted by Nlambert

We're splitting hairs here. Most on here are not chemists or scientists and couldn't care less about the chemical composition of wood. They simply asked how to get the blue wispy smoke and I explained that in layman's terms without attempting to get technical. At the end of the day it doesn't matter. What matters is understanding how to get to the desired end result.

When I was learning how to BBQ I thought that more smoke meant more flavor, so I spent a full year turning-out chicken tar balls. They were shiny, black, acrid, tongue-numbing, and inedible.

Then, I met a group of competition BBQers. They showed me the tips, tricks, and techniques of producing award-winning BBQ. Now, I produce succulent, flavorful BBQ (using my own rubs and sauces) and people ask me to cook for their gatherings.

My only intent is to pass-on what I've learned and explain the little details that are so important to good BBQ.

[Nlambert]

Originally Posted by Dirt Grinder

When I was learning how to BBQ I thought that more smoke meant more flavor, so I spent a full year turning-out chicken tar balls. They were shiny, black, acrid, tongue-numbing, and inedible.

Then, I met a group of competition BBQers. They showed me the tips, tricks, and techniques of producing award-winning BBQ. Now, I produce succulent, flavorful BBQ (using my own rubs and sauces) and people ask me to cook for their gatherings.

My only intent is to pass-on what I've learned and explain the little details that are so important to good BBQ.

As is mine. It appears that our paths are very similar in where we've been and where we are going. I am commissioned to cook weekly during the spring/summer months (to the point that it becomes more like a job and less enjoyable at times).


I tend to try not to overthink things though. I know what works for my BBQ (and what people are asking for) so I go with it.