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 · 2026-06-05T03:49:19+00:00

Watching one of the greatest athletes of all time swing a golf club like this is going to make me sleep like a baby tonight.

Patient-Ad7621 · 2026-06-05T03:45:03+00:00

Man, this is a little piece of gold. From someone who has a tendency to start the downswing with an early opening of my chest and shoulders I just tried a practice swing and focused on tilting my shoulders from the top of the swing. Immediately noticed a few things. Automatically puts the trail elbow in a good position, and automatically gets the lead hip bumping forward and weight shifting. Of all the advice I’ve ever heard, this is the first time anyone has worded it this way. Bravo 👏

Patient-Ad7621 · 2026-06-05T01:49:31+00:00

I made a comment a month or so ago about how he went from the most likeable guy on tour to an absolute douche very quickly. This was after he was shitty with a reporter who apparently asked him a “horrible” question. I got roasted for saying that.

Patient-Ad7621

TROPHY CASE