The smoker is producing thick white smoke
Dense white or grey smoke pouring from the cooker, usually accompanied by food that tastes bitter or ashy. A combustion problem, not a wood-species problem — which is why changing wood does not fix it.
Work out which one it is
Each cause below lists the signs that point at it rather than at the others. Start with the signs, not with the fix.
The fire is smouldering rather than burning, starved of air.
commonSigns it is this one
- The smoke is thick, white or grey, and billowing rather than wisping.
- Intake vents are mostly closed, or the fire was damped down to hold temperature.
Why it happens: Wood burning cleanly produces thin blue smoke. Wood smouldering at too low a temperature or with too little oxygen produces heavy particulates and creosote, which deposit on food as a bitter, ashy coating. Weber's instruction that closing every damper puts the coals out is the same control at its limit: a vent closed most of the way does not extinguish the fire, it starves it into smouldering.
What to do
- Open the intake and let the fire burn hotter and cleaner, controlling temperature with fire size rather than by choking it. — during cook, reliable
Next time
- Control temperature by how much fuel is burning, not by restricting air. A small clean fire beats a large choked one.
The wood is green or soaked and is boiling off water.
occasionalSigns it is this one
- The wood was soaked before use, or is freshly cut and heavy for its size.
- The smoke is white and steamy, and eases substantially after twenty minutes or so.
Why it happens: Wet wood cannot reach clean combustion temperature until its moisture has gone, so the early part of the burn is steam and particulates.
What to do
- Swap to dry seasoned wood; let the current piece burn through. — during cook, partial
Next time
- Use seasoned wood and do not soak chips. Soaking delays combustion rather than prolonging smoke.
More wood than the fire can burn cleanly.
commonSigns it is this one
- Several chunks or a large split went on together.
- The smoke turned heavy immediately after adding wood and gradually cleared.
Why it happens: Wood added faster than it can reach combustion temperature smoulders in the meantime.
What to do
- Add wood one piece at a time, on a bed of coals hot enough to take it. — during cook, reliable
Next time
- Preheat the next piece near the firebox so it lights rather than smoulders.