Clean VS Dirty Smoke Big Green Egg Brisket Battle Proved Me WRONG! 

I feel like thin blue smoke is thicker than what you called thin blue smoke. Yeah it's likely relative and everyone has their own definition… Even with that, what I've found to be thin blue smoke on an offset, pellet, gas grill with smoke box is that a bit thicker than invisible… But harder (not impossible) to see in some lighting.

With that being said, I realize I'm talking about added pellets w/ wood chips, added wood chunks, or a smoke box full of wood chips. I really like to get them lit well so they are whispy.

What about dirty smoke on an offset vs the BGE kettle?

I have a question after watching a few of your recent videos. I am planning a Brisket cook on the July 4th weekend using my XL BGE and I would like to try some of your methods. I plan on using the double deflected and putting the brisket up high however my questions are temperature related. 1) When I start with just wood for white smoke for a couple of hours, what kind of temp should i expect on the dome during that portion? 2) would you recommend the 200-220f range for the rest of the cook? 3) if I choose to use a keep it heated over night, what temp would you set your heat box to for the hold? Thanks in advance.

That's interesting that you say the fat dripping smoke is bad smoke, maybe bc the fat drippings contain garlic and pepper. I always keep a drip tray below my brisket, but I will put some of the brisket fat trimmings on my wood that I burn. It gives an additional smoke flavor (that "flame broiled" burger king smoke)

Hello. Why don’t I get an answer to my question? I’m looking forward to hearing back from you .. warm regards

I always think Smoking Dad has thoughtful and well researched recommendations. My concern is that he speaks very quickly while providing too much information to easily digest. Please slow down and remember many in our smoking community are not nearly as experienced as you are.

Any commercial sources of non-kiln dried wood?

Does the sloroller not fit in the BGE's? If I switched to BGE I feel like I would keep that accessory. None the less, I always cook with that dirty smoke, me and my family love that strong smoke taste. Good job sir!

I always have a more white smoke on my KJ, and have wondered why blue smoke is often touted. Thanks for showing I can quit worrying about thinner smoke.

In my experience (100% of the time) heavy smoke when cold is the best. As Bar A seems to have shown people. There is no such thing as dirty smoke, it is all dirty. It is partial combustion. There is a thing called too much smoke as in how long it was in the smoke. Being that I am not a user of a ceramic model, do you regularly use wood like that and not charcoal?

Thanks, James. This is very interesting. I have a question and a comment.

1.) If I pull my brisket at 190-195 and put it in a warming oven (say, 150 degrees F), what's the maximum amount of time I can leave it in the oven? For instance, if I cook a brisket in the offset from, say, 10 am to 7 pm (just rough time) and it reaches 195, can I leave it in the warming oven for dinner the following day at, say, 5:00? Or is that too much time in the warming oven?

The idea of the dirty smoke vs clean smoke debate is really interesting. I, too, learned from the James Franklin school of bbq, so I always shot for the clean smoke. It was a little tricky in my offset with the size wood I was splitting to acheive that, but I did the best I could. A year after owning the offset I learned from a bbq class with Tuffy Stone that he cuts his wood with a miter saw to have much more manageable fires, which nearly always produces clean smoke. Doing this let was much easier to maintain the fire temp and reduce the cresote build up, etc., but I learned rather quickly that with shorter cooks (e.g., a whole chicken) it didn't have nearly the smoke profile as the bigger, dirtier producing splits would give. To be honest, I enjoyed the higher smoke profile that the bigger-and thus dirtier smoke- would produce. Perhaps after watching this video there's a happy medium where I can start with the bigger splits, and then halfway in or so I can switch to the smaller splits and maintain that fire a bit easier. As always, great video, and looking forward to the next.

When u pull at 195 for overnight hot hold are u letting brisket cool before wrapping or wrapping right away?

Feels like he's marketing to a different audience with a different message from the kamado Joe days… 🤔 Broke the US and changed 😢

I'm one who believes that the smoke you're using needs to depend on the meat and cook time.

Chicken for example cooks quickly. You put dirty smoke to it, it's going to taste dirty. For my briskets and beef ribs, I intentionally push for heavy smoke earlier in the cook but will taper it off later on. I shoot for a good hour or two of the "dirty" stuff before going for consistent thin blue.

Another caveat – I think it depends on the wood.

I get similar results throwing mesquite into the mix even going constant "thin blue," whereas cooking with white smoke with mesquite is going to make a really heavy smoke flavor.

Can you do a video where you cut a hole out of a welding blanket and drape it over your Kamado to see how much charcoal you save by adding your own insulation? You could weigh the charcoal amounts before and after though it won’t always be scientifically due to various charcoal sizes

what oven gloves can you recommend?

Putting three eggs behind you makes you really look like a shill, my man. Did Kamado Joe make you control what was in your script?