Why does the smoke suck?

[Nighthunter]

I agree with everything Private is telling you. Also if you want more smoke, smoke in the beginning at a lower temp and/or add a smoke tube inside when you’re cooking. Even if you want to smoke at a higher temp, add a smoke tube inside. It really helps.

I agree with you completely. The only time I use a smoke tube is when I do a brisket. I don't use a smoke tube for steaks, or pork ribs.

 

[Private]

I tend to agree with this, and here's another analogy. An old school fireplace or wood burning stove has a damper, and you can adjust that for proper draft or slowing down the fire. But you wouldn't want to run it closed.

The interesting concept I've seen you guys talking about recently is starting below 200 on pit temp, so the meat smokes longer before it reaches 140 internal and stops taking on smoke. I've always run my smokers at 225 and waited for the IT to reach eating temp. But I think I might start lower next time, set an alarm for 140, then raise the temp to 225 to reach final temp. I usually get decent smoke rings, but I can see where this might improve on that if you have the time.

Anyway, I don't obsess about it too much. I think the smoke, rub and sauces are meant to enhance the taste, not dominate it. In fact, I'd probably be disappointed if my guests said "boy, that's good smoke" as they were eating my ribs.

good analogy Ken.

I agree with you.

Smoke is an aerosol - tiny droplets of liquids and tiny bits of solids suspended in a gas (air).

When you smoke "low and slow", you will get about 50 times more liquids in the smoke aerosol than if you burn really hot. That is the nature of fire - cooler fires (smoldering) put off more smoke. that means more flavor, but more creosote too.

Creosote starts to really condense out of the aerosol when the aerosol stream drops below about 250f. That is the temp of the smoke itself, not the temp in the smoker. Just as an example, oak burns at about 500-900 degrees F - so its smoke starts somewhere in that range, but it loses heat very quickly (that is why you can walk through the smoke stream 10 feet from a camp fire and it won't burn you). you want the smoke to be out of the smoker before it cools enough for the creosote to condense out.

So, that is why I don't want to try to hold the smoke in the smoker too long by plugging vent holes or screwing down the vent cap. The longer the aerosol is 'trapped" in the smoker, the more the liquids (especially creosote) will condense out of the aerosol and on to the food.
So, in my opinion, what you want ideally is thin "blue" smoke coming off the burn pot, passing over the food, and exiting before it cools enough for the creosote to condense.

Like you say, ken, this isn't something to worry too much about. Just keep some of the basics in the back of your mind as you experiment with what works best for you, your rig, your food, your diners....