How do you get the offset smoker "smoke" to be nearly colorless? I seem to have a lot of smoke coming from mine even though the temp is between 225-250.
Comments for
Smoke- Controlling Smoke in Offset Smoker
The process of smoking food will generate smoke. by: Anselmo
The process of smoking food will generate smoke even with small batches. Offset smoker grill is the best way to smoke meats and fish. An offset smoker places the charcoal in an area offset from the cooking surface of the grill. Because the source of heat isn't directly under the food.
Most wood that is used to smoke food has moisture which is needed. To cook with smoke white smoke is what you need. It indicates non petroleum based and black smoke is petroleum or oil smoke. Low temperature cooking will generate much white smoke releasing the resins and moisture from the wood which is what is wanted. A red hot fire might not generate much smoke as the resins and moisture are destroyed before leaving the fire.
Even with the vents almost closed and the chimney almost closed smoke would escape from the bottom drip hole in your smoking sections meant for drip release. In other words if your smoker is not smoking you have it too hot and it would be like cooking in an oven.
