How Do I Know How Much Smoke to Have on My Food?

You want a thin, steady stream of pale blue smoke — not billowing white clouds. Clean smoke means your hardwood is burning efficiently and flavouring the food without overpowering it.

Tips for how to assess the right amount of smoke when you barbecue

When cooking over real hardwood and lump charcoal, the fire should be fully ignited (or coals fully lit) before food hits the grate. Thick white smoke comes from wood that’s still smoldering, or that is starved of oxygen. That smoke tastes harsh and muddy. Guests might enjoy it as a signal of what’s to come, but you don’t want it on your food.

Clean blue smoke occurs when the fire has settled into a stable burn with proper airflow. This is the sweet spot that will carry you through most of your cook. If you can smell the wood without feeling like you’re standing in a campfire, you’re in the right zone.

Always remember: hardwood heat rewards patience. The fire tells you when it’s ready, not the clock. You just have to watch for the signs.

Read more in my Complete Guide to Smoke in Hardwood Barbecue.

By BBQ Chef Mike Belobradic