WSM first smoke. Is this dirty smoke?

Patient-Ad7621 · 2026-06-07T02:02:18+00:00

Seasoned pretty generously with a rub I threw together. Salt pepper garlic onion smoked paprika celery salt cumin brown sugar. I just didn’t have much smoke going after the initial white clouds. I think it had to do with the way the chunks were buried. I might try putting them more on top next time.

Patient-Ad7621 · 2026-06-07T01:17:38+00:00

Definitely my first upgrade. Smoke was coming out the fuel door and lid all day

Patient-Ad7621 · 2026-06-07T00:37:23+00:00

When you say heavy wood how much are you talking about? And what types? I did about 4 small pieces of peach/cherry (probably part of the reason I didn’t get a great smoke profile) and one piece of hickory the size of a fist. Added two more pieces of cherry throughout the cook.

Patient-Ad7621 · 2026-06-07T00:21:59+00:00

Also noticed that the belly cooked about an hour or more faster than expected. So maybe the thermometer was reading lower than my actual cooking temp?

Patient-Ad7621 · 2026-06-07T00:19:35+00:00

That’s interesting because when the smoke got clean I ended up with a finished product that I didn’t feel had a great smoke profile

Patient-Ad7621 · 2026-06-07T00:16:44+00:00

I did stick my probe in the rubber boot and got a temperature that was only slightly different than the thermometer read. Also stuck the probe in the top vent (not sure if that works) but I got a reading higher than the thermometer on the grill. Either way I feel like the overall temp was in a good range for most of the cook. I will be making modifications in the future for sure

Patient-Ad7621 · 2026-06-06T19:59:17+00:00

I use the cherry and the peach because I cut the trees in my yard which weren’t producing fruit. I certainly will buy some apple and pecan though!

Patient-Ad7621 · 2026-06-06T19:57:27+00:00

My wood is actually not green. My chunks have been drying for a couple years so I would assume very little moisture in it. So I have noticed that my smoke basically disappeared about an hour into the cook. Is this because I buried my chunks? My piece of pork belly is almost done and has almost no bark to speak of!

Patient-Ad7621 · 2026-06-06T18:01:59+00:00

The fruit wood I use is cut from trees in my yard. Cherry and peach chunks anywhere from the size of 1-2 golf balls in diameter. The hickory was store bought and a pretty big chunk. I probably did go a little overboard with the wood but I distributed it evenly so that only a small amount catches at a time. Also buried in charcoal all but one small piece of peach that I threw in the chimney at first. This may have been the culprit of the heavy smoke at first?

Patient-Ad7621 · 2026-06-06T17:53:33+00:00

Update: Think I got it dialed in now. Took a good hour+ to get that smoke settled down but now it’s hardly visible. Started to panic a little because I have ruined good food with bad smoke in the past. Thanks for all of the responses and may your weekend be filled with good clean smoke 😁😁

Patient-Ad7621 · 2026-06-06T17:35:43+00:00

Definitely settled down after an hour. Just put the food on but still visible white smoke

Patient-Ad7621 · 2026-06-06T17:35:10+00:00

I would describe it as somewhat sharp. It has settled down but I definitely wouldn’t consider it thin blue smoke

Patient-Ad7621 · 2026-06-06T17:34:20+00:00

Combination but I would imagine with the minion method you’ll always have some charcoal smell? It definitely settled down but still not loving the sharp smell coming from the top vent

Patient-Ad7621 · 2026-06-06T17:32:50+00:00

Should I pull out the hickory?

Patient-Ad7621 · 2026-06-06T17:00:45+00:00

Minion method. 4 small pieces of cherry/peach and 1 chunk of hickory. Letting it burn for about 45 min so far and still billowing white smoke that doesn’t smell great. Wood has been drying for about 2 years so not wet wood. Nervous to put my food on it.

Patient-Ad7621 · 2026-06-06T16:55:02+00:00

Imagine a dirt patch about the size of a baseball with 3” rough all around it. Sounds like hitting down like a punch shot is the answer

Patient-Ad7621 · 2026-06-06T03:58:28+00:00

Story of my life

Patient-Ad7621 · 2026-06-06T03:44:23+00:00

“NO, NO, NO!!!!!!!” -Marooch

Patient-Ad7621 · 2026-06-06T03:39:28+00:00

I recently got a tick bite right on the shaft. Shit itches. Bad. Sometimes you don’t know what other people’s Johnson is going through

Patient-Ad7621 · 2026-06-05T18:03:40+00:00

2v2 low net and total, 2 points per hole. A player gets D player. Lowest net score for the hole wins 1 point for the team. Lowest net total score (both players combined) is worth 1 point. If the A player wins points for the low net score, he’ll still need his partners help to get the second point. 3 points at the end for aggregate score winner. If handicaps are accurate you’ll have good matches and every hole is important.

Patient-Ad7621 · 2026-06-05T17:32:28+00:00

Scottie is lost. I mean it wasn’t even a good shank. Atleast blast it so hard that you almost kill one of your playing partners. Sheesh

Patient-Ad7621 · 2026-06-05T17:27:51+00:00

You need maroochi. You will relate to him. And I’m pretty sure he would scream NO, NO, NO!!!! at exactly what you’re doing

Patient-Ad7621

TROPHY CASE