{"id":970,"date":"2020-05-28T09:37:36","date_gmt":"2020-05-28T13:37:36","guid":{"rendered":"http:\/\/www.smokinlicious.com\/blog\/?p=970"},"modified":"2021-08-25T12:29:48","modified_gmt":"2021-08-25T16:29:48","slug":"smoke-signals-learn-what-the-color-means-when-cooking-with-wood","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/smoke-signals-learn-what-the-color-means-when-cooking-with-wood\/","title":{"rendered":"BBQ SMOKE COLOR"},"content":{"rendered":"
\"BBQ

BBQ Smoke color, Black, Brown White or Blue is the key to successful Barbecue flavor<\/p><\/div>\n

BBQ Smoke Color know the differences <\/a><\/span>Share on X<\/a><\/span><\/h4>\n

\"Listen<\/p>\nhttp:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/SMOKE-SIGNALS-BLOG-AUDIO.mp3<\/a><\/audio>\n

You smell it before you see it!\u00a0 The aroma of foods being cooked outdoors.\u00a0 When those foods involve cooking over wood \u2013 hardwood to be specific \u2013 well, it\u2019s a flavor experience that is in a league of its own.<\/span><\/p>\n

Today, instead of concentrating on the cooking technique of wood-fires, let\u2019s examine the smoke vapor.<\/span><\/p>\n

Does BBQ smoke color mean anything for flavor outcome?<\/em><\/strong><\/h2>\n

T<\/span>he quick answer: absolutely!\u00a0 Let\u2019s take a closer look at the finer points of smoke vapor colors<\/a>.<\/p>\n

<\/p>\n

From Black to Nearly Invisible, The Language of BBQ Smoke Color
\n<\/em><\/strong><\/h5>\n

T<\/span>here are four basic attributes to smoke when it leaves equipment: volume, velocity, density, and color.\u00a0 It is the combination of these attributes that reveal so much about the color of smoke vapor or gas produced from combusted wood.<\/p>\n

Black<\/em> Smoke = No Oxygen<\/strong><\/h2>\n

B<\/span>lack smoke is unattractive, highly dense, consisting of large particles, and the key sign that the wood is starved of oxygen.\u00a0 When air intake is left uncorrected, this black smoke vapor can turn foods acrid, bitter, and sooty.\u00a0 Certainly, this is not the goal of wood-fired cooking!\u00a0 Don\u2019t cook with smoke that is black in color. \u00a0Learn how to control air intake and exhaust for proper air flow and the best smoke vapor infusion for great flavor.<\/p>\n

Gray<\/span>\/Brown<\/span> Smoke = Poor Wood Quality<\/strong><\/h2>\n

Y<\/span>ou understand air flow, the balance needed between the air intake and outtake. \u00a0Despite your optimal setting of air flow, you still find gray to brown smoke color occurring.\u00a0 What happened?<\/em><\/p>\n

Often, this boils down to a case of poor wood choice.\u00a0 Gray or brown smoke occurs when there is a mixture of moisture and hydrocarbons.\u00a0 Bark on woods can stimulate brown smoke as this is the driest and most impure part of the wood.\u00a0 You can also see gray to brown smoke color when there are other stimulants on the wood.\u00a0 It may be that something dripped on the wood, was deliberately applied to the wood, or as part of the wood\u2019s manufacturing process if the wood<\/a> is a by-product from another process.<\/p>\n

<\/p>\n

White Smoke <\/span>= Initiation of Heat<\/strong><\/h2>\n

V<\/span>irtually all solid materials exposed to combustion emit white smoke. \u00a0This means heat is being stimulated to the wood and drying it out.\u00a0 Remember, moisture<\/a> is water and when heat finds water it has to induct it to produce steam.\u00a0 This takes energy from the fire or ignition and can stall full stages of combustion.\u00a0 Once moisture is evaporated you will observe white smoke to transition to a clearer color, hopefully, the infamous blue.\u00a0 For longer, lower temperature cooking, wait for the white smoke stage to pass before adding the food to the grates.\u00a0 For hotter temperature cooking like burgers, steaks, etc., go ahead and add to the grates even with the white smoke present.\u00a0 The abundance of aromatics at the white stage will allow for the flavor to permeate shorter cook items.<\/p>\n

Blue Smoke<\/span> (or nearly invisible) = Holy Grail of BBQ Smoke Color
\n<\/strong><\/h2>\n

K<\/span>eeping in mind that you don\u2019t always need an invisible or blue smoke to have a flavorful wood-fired cooking event, this is still the goal when cooking with wood for many hours.\u00a0 Blue or invisible smoke means that full combustion has occurred to the wood and the lignin compound is releasing the smoky aromatic that will stick to moist food surfaces.\u00a0 Take advantage of this pristine stage and get cooking for the best wood-fired flavors.<\/p>\n

Finding the Perfect Wood with the Perfect Moisture Level for the Ideal BBQ Smoke Color
\n<\/strong><\/h2>\n

A<\/span>s a final note, don\u2019t be fooled into thinking that using dry wood<\/a> will save time on waiting for the fire\u2019s heat to evaporate excess water and get to the flavoring.\u00a0 There is extensive research demonstrating that the ideal smoke composition containing flavor stimulating compounds called carbonyls and phenols is in hardwoods that have a higher moisture rating not the 10% or less that is considered seasoned wood.\u00a0 Use caution when making the wood purchase<\/a>.\u00a0 Knowing key details about the wood prior to purchasing will help to achieve the smoke color that produces maximum flavor.<\/p>\n

Was this posting helpful?\u00a0 Leave a comment or suggestion.\u00a0 We\u2019d love to hear what you\u2019d like to learn more about in wood-fired cooking methods and techniques.\u00a0 Don\u2019t forget, follow us and subscribe so you don\u2019t miss out on anything.<\/p>\n

<\/p>\n

\"More

More related reading on Cooking wood, besides knowing your BBQ smoke color importance!<\/p><\/div>\n

For related reading:<\/h2>\n

SMOKER AIR FLOW IS YOUR SMOKERS TEMPERATURE CONTROL<\/strong><\/a><\/h3>\n

Understanding how to use the Water Pan in Smoking<\/a><\/h3>\n

THE BIGGEST MISTAKES TO AVOID WHEN COOKING AND GRILLING WITH WOOD<\/a><\/strong><\/em><\/h3>\n

Products used in this Blog Cooking over Wood:<\/h2>\n

Wood Chunks- Double Filet<\/a><\/h3>\n

Wood Chips- Grande Sapore\u00ae<\/a><\/h3>\n

<\/p>\n

\"Dr

Dr Smoke- knowing the meaning of BBQ smoke color will keep your results tasty and yummy to you and your guest!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Today, instead of concentrating on the cooking technique of wood-fires, let\u2019s examine the smoke vapor. You smell it before you see it! Let\u2019s take a closer look at the finer points of smoke vapor colors. There are four basic attributes to smoke when it leaves equipment: volume, velocity, density, and color. It is the combination of these attributes that reveal so much about the color of smoke vapor or gas produced from combusted wood.
\n\u2022\tBlack Smoke = No Oxygen
\n\u2022\tGray\/Brown Smoke = Poor Wood Quality
\n\u2022\tWhite Smoke = Initiation of Heat
\n\u2022\tBlue Smoke (or nearly invisible) = Holy Grail
\nThere is extensive research demonstrating that the ideal smoke composition containing flavor stimulating compounds called carbonyls and phenols is in hardwoods that have a higher moisture rating not the 10% or less that is considered seasoned wood. Read key details about the wood in this blog will help to achieve the smoke color that produces maximum flavor.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,138,1,3],"tags":[40,55,36,60,175,177,93,157,126,34,77,27,26,117,32,76,58,33,90,61,39,241,166,59,242,135,125,38,37,35,31,30,111,24,54,136],"class_list":["post-970","post","type-post","status-publish","format-standard","hentry","category-cooking","category-cooking-with-wood","category-general-smoking-information","category-smoking-tips","tag-alder","tag-aromatic-flavor","tag-ash","tag-barbecue","tag-barbecue-smoking-wood","tag-barbecue-wood-chips","tag-bbq-smoking","tag-bbq-wood","tag-bbq-woods","tag-beech","tag-charcoal-grilling","tag-clean-product","tag-cooking","tag-cooking-wood","tag-culinary-quality-wood-products","tag-grilling","tag-hardwood","tag-hickory","tag-meat-smoking","tag-outdoor-cooking","tag-red-oak","tag-smoked-food","tag-smoker-wood-chips","tag-smoking","tag-smoking-food","tag-smoking-wood","tag-smoking-woods","tag-sugar-maple","tag-white-oak","tag-wild-cherry","tag-wood-chips","tag-wood-chunks","tag-wood-cooking","tag-wood-fired-cooking","tag-wood-flavored","tag-wood-smoke"],"yoast_head":"\nBBQ SMOKE COLOR - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"What should you look for to get the "holy grail" of BBQ smoke color? 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