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Tbh, learning to judge fire by smoke color was a total game changer for me
Honestly, I've been thinking about how BBQ has shifted over time. My dad taught me to watch the smoke color to know if the fire was too hot or just right. Tbh, it took years of practice to get it down, but now I can tell with a quick look. I once messed up a whole brisket by relying only on a fancy thermometer instead of the smoke. Ngl, that mistake made me go back to the basics and really learn the signs. These days, so many people skip this skill and just use gadgets. For me, getting good at reading smoke is what makes real pitmasters stand out.
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seanh917mo ago
Totally agree that thin blue smoke means you're dialed in while thick white means trouble. Watching those wisps tells you about air flow and wood moisture way before any temp probe reacts. It turns BBQ from just following numbers into actually reading the fire, which changes everything about the cook. That's the difference between food that's just done and meat that really tastes like something.
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fisher.hugo7mo ago
How long did it take you to read smoke right?
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ryanburns7mo ago
Seriously? I've made great barbecue just focusing on temperature with a reliable probe. That thin blue smoke ideal gets overhyped compared to just keeping a steady heat. Good gear takes the guesswork out so you can focus on other things.
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