Everyone loves a good BBQ, but they are so easily spoiled when the grill gets a bit too smoky, leading to a bitter taste.If you are using wood pellets (hickory, oak, mesquite) you might also end up with meat that’s overly flavoured. On the one hand, smoke offers great flavour that some intentionally chase - but what about when it isn’t intentional - can a BBQ be too smoky?
Yes, a BBQ can be too smoky. As a general rule of thumb, thick white smoke is considered bad, whilst thinner, blue/clear smoke is good smoke. If your BBQ becomes too smoky when cooking, there are a few things you can do to resolve the issue, but it’s best to build a healthy BBQ from the start to avoid excessive smoke.
Read on to learn more about why BBQs smoke and what you can do to avoid too much smoke at your next BBQ.
Jump to section:
- Why Does My BBQ Charcoal Smoke So Much?
- Can a BBQ Be Too Smoky? How Smoky Should a BBQ Be?
- What to Do if Your BBQ is Too Smoky
- How Do I Stop My BBQ From Flaming Up?
- Would You Ever Want Your BBQ to Be Smoky?
Why Does My BBQ Charcoal Smoke So Much?
‘Smoking’ is a common technique whereby people use wood chips instead of coal to create a smoky environment in which to cook their meat. However, whether you’re using coal, wood chips or even gas, it can be quite concerning to see thick hoards of smoke mid-BBQ. But why does it happen? Well, there are several reasons why your BBQ smokes a lot, but the most common reasons tend to be that you’re cooking fatty or sugary foods or that your BBQ needs cleaning. Learn more below.
- Your BBQ needs a good clean - any remaining bits of food, fat or juices from previous BBQs will burn quickly, smoke and stick to your grill. Ensure to give it a good clean after each use. Let it burn on high heat after you finish cooking, then go in with a wire brush afterwards to get rid of any burnt-on bits. Clean as normal to remove any fat and juice residue.
- The charcoal is damp - if stored in a damp or humid environment, charcoal can retain moisture. When you light damp charcoal, it produces more smoke than usual and the coals may not reach a high enough temperature for optimal BBQing.
- You’re using low-quality materials - cheap materials such as charcoal and lighter fluid might cause a lot of smoke due to their chemical makeup. Sometimes, you really do get what you pay for.
- You’re using too much lighter fluid - while lighter fluid is a great way to get the fire going, but using too much can cause excessive smoke.
- Poor airflow and ventilation - for charcoal to burn properly, it needs an adequate supply of oxygen. Limited airflow can lead to incomplete combustion, causing it to smoke excessively.
- You’re cooking greasy and fatty foods - foods high in fat can produce more smoke as the fat drips down onto the coals. While this can add a lovely smoky flavour, excess dripping can cause a lot of smoke and sometimes flare-ups. For gas BBQs, this can burn onto the grill and cause smoke.
- You used a marinade or sauce - marinades and sauces with a high sugar or oil content can cause smoke when they drip onto the hot charcoal or start to burn on the grill.
Can a BBQ Be Too Smoky? How Smoky Should a BBQ Be?
Smoke can be a good thing, especially if you like a smoky flavour. But, it can be too smoky, resulting in a bitter flavour. A good rule of thumb for how smoky a BBQ should be is:
- Thick, white smoke = bad
- Thin, blue-ish or clear smoke = good
What to Do if Your BBQ is Too Smoky
The best way to avoid a smoky BBQ is to set it up properly right from the start. For traditional coal BBQs. You can do this by:
- Start by using good-quality charcoal and lighter fluid.
- Arrange the charcoal in a stack with balls of newspaper or other natural firelighters, such as wood shavings or wool. Once a few coals have caught alight, the rest will follow. Don’t hurry it along by adding more firelighters.
- Allow the flames to die down. Cooking on flames will only result in burned food.
- If the heat starts to die down during cooking, add more coals to the outside of the BBQ. Let them flame up and die down again before cooking over them.
However, if your BBQ is already lit and is on the smoky side, you need to make efforts to control the temperature. Here are a few options to do this:
- Control the temperature - if your BBQ is too hot, the coals and firelight will burn too quickly and produce excessive smoke. The ideal temperature is between 120 - 230 degrees Celsius (250 - 450 Fahrenheit), depending on what you’re cooking. Use the vents to help control the temperature.
- Control the airflow - too much airflow will cause the coals to burn too quickly and produce a lot of smoke. Use the vents on your BBQ to control this.
- Use a water pan - Place a pan of water (BBQ safe!) on the grill to add moisture to the environment. This will help to create a more consistent smoke.
How Do I Stop My BBQ From Flaming Up?
Most of the time, BBQs flaming up is a result of fat or oils dripping down onto the hot coals. Short flame-ups are common and are no cause for concern, however, if you experience a longer flame-up, here’s what to do.
Use your tongs or other cooking utensil to move the food to a cooler part of the grill that isn’t over direct heat. A warming rack is a great option if you have one. Smaller flame-ups should die down quickly after this.
Larger fires, however, feed on oxygen, therefore the safest option is to cut off the oxygen supply by closing the lid and vents. Your food may be lost, but safety is paramount.
Never put water or any liquid on a grease fire. Unlike most fires, water can actually spread a grease fire and increase the chances that it will turn into a more severe problem.
You can prevent flame-ups by:
- Ensuring your BBQ is properly cleaned.
- Trimming any visible fat from your meat before grilling.
- Setting up two temperature zones on the grill. For charcoal BBQs, this means stacking more coals on one side than the other.
- Alternatively, most BBQs will have a resting grill set higher above the main grill, which is somewhat cooler in temperature.
- Avoiding windy conditions - oxygen feeds the fire!
Would You Ever Want Your BBQ to Be Smoky?
Many people enjoy a smoky flavour from a traditional coal BBQ or by using smoking wood chips and pellets. Smoking can transform overly sweet flavours into more complex, bitter flavours, adding depth to a dish.
Get Your Top-Quality BBQ Meat from Tom Hixson‘s
Now you know how to properly control a BBQ, it’s time to buy your meat and get started! At Tom Hixson’s, we stock a wide range of BBQ meats from a well-stocked BBQ Meat Box to Tomahawk Steaks, Jumbo Short Ribs, Marrow Dry-Aged Steak Burgers, Chicken Wings and more.
Take a look at the range today and get ready for your next BBQ!