dirty smoke vs. clean smoke looks like when you're smoking meats  

A little bit of white smoke at the beginning of the cook is good!

I do like the second smoke. I find that when its so thin that it almost looks like just vapor, I just don't get the flavor I want.

Thank you! New to this!

No smoke is bad smoke it’s more like what smoke to use at what point in the cook.

Baddd dirty smoke!

Great video! 👍

I disagree. Once the temp hits 310 to 350, the fire is very efficient, and there is almost no smoke. This is great for bringing meats up to temperature. Then, 250ish to 300/310, there is that blue smoke, which is great for a mild smoke taste. But is you're someone who enjoys a deep clean smoke taste then from 200 to approaching 250 you get a white smoke. This for about 2 hrs on any meat will give a good deep flavor. Anything under that tends to give the grey smoke, which makes your meat smell and taste horrible. Thanks for reading and enjoy the flavor

Are there Any kind of green edible plant parts that could be used to make usable smoke for smoking?

Does this only apply to smokers? What about on a regular charcoal bbq grill?

What happens when all the wood has just burned, do you put more charcoal or more wood?

How do you make good smoke? Is there a certain way I should ignite it or let it burn?

so the dirty smoke come out first then follow by clean translucent smoke after awhile?

what type of offset grill/ smoker is that????