BAD smoke vs GOOD smoke. How to get good clean BLUE smoke on a Kamado BBQ smoker. Kamado Joe 101

Air restricted Kamado style BBQ grills run the risk of making dirty white smoke without proper technique. Clean blue smoke (good for BBQ) is EASY once you know how to avoid the mistakes that cause BAD dirty white smoke.

I share my top 10 tips and tricks for generating good clean blue smoke on your Kamado Joe, although the tips and tricks for good clean smoke are transferable to any other ceramic Kamado style bbq grill like the big green egg, SNS kamado or primo grill etc.

👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏

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Resources to Help Make BETTER Barbecue
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Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions

Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
✅ Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
✅ Improve smoke quality (No more bad smoke/creosote)
✅ Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)

Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
► Should you soak your wood? Kiln dried or Naturally Seasoned?
► When & Where to add smoking wood for the best result
► Wood pairing guide

► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.

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💰💰💰 Gear Discounts💰💰💰
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💰 Use discount code “SDBBQ” to get 5% off any order site wide!

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Gear I’ve used in videos without a discount
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*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.

Did I help make grilling easier for you? Send a “Super Thanks ❤️“ They’re appreciated 🙏

00:00 - Introduction to good & bad smoke
00:38 - 1. White smoke vs. Blue Smoke
02:49 - 2. Fast smoke vs. low and slow smoke
04:34 - 3. Avoiding creosote
06:35 - 4. Maintaining good airflow
08:24 - 5. Eradicating bad charcoal taste
10:05 - 6. Wet vs dry wood
12:45 - 7. How much smoking wood do you need
14:30 - 8. Optimal wood placement in a Kamado style BBQ grill
15:59 - 9. Chips vs Chunks
17:26 - 10. Spritzing & ignoring bad advice

#Kamadojoe #whitesmoke #bluesmoke
@KamadoJoeGrills

[richardrandolph]

This is the best Kamado video I've seen. I've been cooking on my BGE for years and I learned more in 20 minutes from your video than from all my practice and other learning materials. Thanks!

[Brnoompsy]

I needed this lesson 10 yrs ago, thankyou, I stopped using smoking wood because my family hated it, now i know what I was doing wrong, thanks gif your effort in putting this together

[troyv]

I watched this back when you first posted it. Since then I've been putting my wood chunk(s) under the charcoal in the slow and sear. I also have an Akorn and have been doing the same thing. Have not had issues with the white ash tasting smoke since. Might not have a Kamado Joe but watch you regularly. Thanks for that info, it helped up my back yard game!

[tim.kaiser_aka_timmaay]

Wood on the bottom under the charcoal makes a lot of sense...years of smoking and I never even thought of that! Thanks for the tip...will definitely try that one next time!

[brodypaul]

I just recently read Franklin Bbq meat smoking manifesto, and learnt so much about the difference between good and bad smoke. Great that you’re tackling this!

[redhunterandgatherer]

Those are brilliant tips... Answered all the questions that have been bugging me for years.. Watching it for the 3rd time... Thanks..

[Brian-wqoi]

I took your advice and bought Jealous Devil charcoal and it makes a huge difference in heat and taste. Thank you.

[kapinnn]

Could have used this video yesterday at 6 am when I couldn’t figure out how to get rid of my white smoke. 😁. Great video as always. Salutations from Salt Lake City.

[Dear-Fail]

Thank you for this information! Keep going like this, I absolutely love your channel :)

[Vizslaluvr]

Great video. Always wondered about how much wood to use and where to place it.

[fredpesant]

Great Video James, understanding the secrets of smoke took me years of try and error. I remember my first cooks which tasted like my house burnt. At this point I didn't like smoke and I started to put a lot less wood. And then started to add a little more and understanding at which point the smoke will pass from white to blue and your food getting a smooth smoke flavor. This is not so obvious! The tips you just shared will definitely help a lot of people saving those years of learning. Even though I have over 10 years of experience, I learnt something from you today. Thanks :)

[sandvision]

I want to buy a Kamado for my new house Since than I am watching all your videos ! They are great ! Thanks for the great content ☺️

[abbsabbs]

Smoke is bbq⭐️👌🏾 well done on your time on this one James

[wernerschless]

Great video for a beginner. who wants to buy a kamado joe big joe 😃
in the Netherlands there is a proverb that says look before you start. thanks for posting these videos and I'll keep following you on YouTube 😀

[tito]

Great video, Thank you I have now my Kamado Joe for over 4 years I wish you I had found you in YouTube before. I have learn so much from your videos and your tips, Thanks

[AnoNymous-oqxj]

Again keep it up with these videos. I smokes some beef ribs yesterday. Based on your recommendations I burying my wood under the charcoals and these were the best I've ever made. 3 years with my KJ and I had always been a bit disappointed with the smoke flavor being too strong. I will say it does take a bit more wood vs. dropping the wood on top. Not more than the 10% however. In your previous videos I always thought you out too much wood... But I get it now. It's more wood but better burn vs. less wood but dirtier burn.

I've never tried smoking bourbon. Today's the day I have some wild turkey I'd like to try.

[BartlowsBBQ]

Great tips and reminders on creating a clean and pure smoke! Awesome job!

[tomloeper]

Thanks for publishing this. It has helped me be more consistent with my smoke.

[devilbrad]

#4 is my problem, LOL And I didn't know it until this video. Will alter my methods! Thanks again James!!!

[yoshileyva]

U are the man james hahaha u don’t know how many smokes I’ve done in just 2 months pork shoulder, brisquet and so many things