If smoke is billowing out your smoker’s chimney, you’re doing it wrong and your barbecue is ruined
Dark smoke usually signals a grease fire that will ruin your meat, imbuing it with a foul, bitter taste if it escapes from burning. You shouldn’t see anything more than heat waves emitting out of that exhaust pipe if you are doing everything correctly, and correctly means clean wood from fruit or nut trees started on a hot bed of charcoal that hasn’t touched a drop of lighter fluid and that has plenty of good airflow.
If your smoke looks this dark, your meat is ruined. You need to clean your pit and work on getting better airflow.You’re dirty. This is as bad as it gets, and when you see it, you probably have a grease fire going on in your pit and the meat is likely wasted. “I have probably seen it happen five or six times, and once that grease ignites, there’s really no going back,” said Darwin Hoel, a longtime champion barbecue cook. “Your only option is to toss .”Chuck Blount tests 6 charcoal brands to see which is the best: H-E-B, Kingsford, Jack Daniel’s, B&B, Royal Oak and Viva PanchoMake it a habit to minimize the build-up of those drippings by placing a pan under the meat to catch as much grease as possible.
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