I made this barbecue mistake for years. Here's how to fix it.

Byamazingfoodstv


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42 Comments

  2. This is also a LARGE part of the reason pellets don't produce the same type or amount of smoke you would get from a traditional smoker. I run a Woodwind Pro as my primary smoker, and I've found that using wood chunks with a bit of bark still on them makes a HUGE difference. There's more lignin in the bark, so you get a dirtier smoke than backless, but if you keep it burning instead of smoldering, it has excellent flavor. I spent a long time running offsets with my dad as a kid, and even running pellet grills, that fire management still has its uses. Great video.

  4. I love your videos. Glad you actually tried it. Ppl fall into the trap of how things need to be bc some one says so. Everyone jumps on the band wagon. I didn't know about "dirty smoke" when i started cooking years ago. Ive tried both after learning about dirty vs clean. I can say ppl have picked the heavier smoked "dirty smoked" food over the other every time! It's a winner by a landslide . I get is personal preference, but ppl need to experiment and do their own thing. Learn on your own, don't be afraid to mess up. I glad you put this out there for those that want a little push. Growing up in South Texas, i never really heard of these terms to later on life and after moving from that area. Have fun enjoy grilling/smoking. Don't be afraid to get a lil "dirty"!

  7. I cold smoke most things with 3-4 briquettes, a chunk of apple wood, and an aluminum foil heat shield. Then rest in the fridge overnight to allow the smoke to penetrate. After that you can cook however you want and the flavor is already there.

  10. I go between 2 n 3… buuuut I wrap my brisket n pork butt… same as my whole hog… I do 50/50 on time being wrapped… which holds my bbq flavor deep into the meat… then to me you can get puke smoke that just tares my stomach up… I live her in literally central Pennsylvania and we have a ton of different lumber… from hickory to cherry to sugar maple to oak… I have had Pecan i brought home from Georgia with me and Idk idc for it as much as I do the sugar maple wood… its honestly a sweeter tasting smoke that doesn't upset my stomach like mesquite or hickory or pecan that to me really can make a dirty sour smoke…

  12. There’s a move away from the “clean smoke/blue smoke” trend in BBQ—to me this went too far resulting in meat with no smoke flavor. The top 50 BBQ list guys are all using way more smoke profiles now. I’m happy to see the change.

  19. Good stuff. I'm not at the point of getting an offset smoker just yet. I've been using an SNS Kettle. To get the smoke flavor I want, I have to run it somewhere between level 2 and level 3 for the first 4 hours (give or take). Doing this, I've never had one turn out bitter or too smoky.

  21. I discovered this with a WSM and other bullet or drum smokers. I can't get the smoke flavor I want running super clean like an offset. The only thing with my WSM is i find the reverse to be true. When run it at a lower temp or with the vents more closed, iI feel like i get more level 1 than level 2. Sometimes I feel like i should also not be using only a few chunks

    If cold is best, I wonder if we should put our meat back in rhe fridge like we do with bugers

  23. Dirty smoke is never good. Later in the video, he admits this, says you want blue smoke for meat. I think he's wrong about using dirty smoke for salmon or cheese. There are ways to vent blue smoke or clean smoke in a cold smoking setup.

  28. Jeremy, you did NOTHING wrong…..what you did right was be open enough to learn something. We're always improving and learning. I love how you rub science onto Q'ing. Your content is solid, you don't drone (like so many others) and your presentation is sharp! Thanks for all the videos.

  29. I find that as long as you cook with dry wood chunks, you should be ok. I produce lots of white smoke with little problem. Only time I ever oversmoked was some extreme humidity screwed over my fire management and I had wild temperature swings.

  33. I have a WSM, but the majority of my smoking is in a Weber kettle. I start the charcoal, and almost immediately put the meat on. The smoke is the dirty smoke. As the meat is cooking, more of the coals ignite, and the smoke goes blue. For the last 1/3 of a cook, all the coals are lit, and burning clean, and I get no smoke. My chicken thighs and tri-tip always come out awesome. I agree with what you’re saying, some dirty smoke up front, some blue smoke in the middle, and clean burning at the end has worked for me.

  35. I am certainly no expert on this and don’t claim to have near the knowledge that Jeremy and other pitmasters have but I can say with 100% certainty, based on personal experience, the absolute best bbq I’ve ever had has always been smoked with level 2 smoke. Sort of a hazy blueish white smoke.

  39. Hey Jeremy. Well like you it took me quite some time to figure this out as well. I totally agree with the "dirtier" smoke early on and the clean to finish. Thanks for all of the BBQ knowledge you and many others have contributed to me and others to up our BBQ game.

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