When smoking, it’s essential that you’re burning clean fire to ensure the best taste of meat. And the best indicator of this is when you see a thin, blue smoke coming out from your smoker.

Achieving that thin, blue smoke may be challenging as many different factors can contribute to how your smoke turns out. This includes the quality of your fire, the airflow, the type of fuel you use, and moisture. If you get any of these things wrong, your wood might not burn cleanly, resulting in thick, white smoke.

In this article, we’ll share the detailed process of how you can achieve that thin, blue smoke. We’ll discuss:

  • The different elements that contribute to fire management
  • How to build a fire
  • How to choose the right wood
  • How to control airflow
  • And more!

So, if you’re a novice smoker and want to learn this important skill, read on…

The Different Elements That Contribute to Fire Management

There are generally four elements that contribute to fire management: fire, air, fuel, and moisture. How these elements contribute to managing fire in a smoker will be explained in detail below:


Fire generally refers to the size of the fire. You can usually control this by how much fuel you feed in your smoker.

The complicated thing, however, is that there’s really no way to know what the perfect fire size you need to achieve. Instead, everything depends on the type of smoker you have, the kind of wood you use, and how long it will take to get the temperature up.

Naturally, your desired fire size is the one that would help reach your desired temperature. Once you reach that, no need to add more fuel. But if the temperature lowers, that means the fire size is decreasing, too, and you’d need to add more fuel.

In a separate section below, we’ll be discussing in detail how to build a fire.


Air refers to oxygen. As we all know, fire needs oxygen to keep on burning, so by controlling the airflow inside the smoker, you’ll be able to control how hot the fire should be. The air vents will help you with this, and we’ll discuss this in detail in another section below.


Fuel refers to the wood or pellets you’ll use. This is what will keep your fire from burning, and depending on the wood you choose, it will also add some great flavors to your meat.


Moisture refers to water. As we know, freshly cut wood has moisture content. That’s why it still needs to be seasoned or dried out to get rid of moisture. If the wood you use is still wet, it will not burn well, resulting in thick, white smoke that we all don’t want.

Building A Fire

The most important key to thin, blue smoke is your fire. So, if you can get your fire started properly, you are already setting yourself up for success.

If you have a chimney starter, it’s recommended to use that. Pour your charcoals inside and burn them until they’re very hot. Ideally, your charcoals should be covered with white ash before you pour it into your smoker.

Once it’s there, close the firebox for a while until you think you’ve reached your desired temperature. After that, add about 2-3 wood chunks to produce thin, blue smoke. Add more than that, and you might get white smoke.

Don’t Over Smoke

Smoking brings that really tasty and smoky flavor out of the meat. However, be very careful not to over smoke meat as it will only overpower the meat’s taste.

You only need very minimal smoke to add taste to the meat. You should also keep in mind that smoke is added to enhance the flavor, and it must not change it.

This is why it’s really emphasized that all you want to achieve is “thin” blue smoke. Other than the appearance of the smoke, you’ll also notice the strong scent in the air if you’re smoking the meat too much.

Choosing The Right Wood

Generally, smoking enhances the flavor of your meat. But, the taste would highly depend on the type of wood you’re going to use.

You see, the pairing of the meat and the wood is crucial. If you get the pairing wrong, you might end up ruining the flavor instead of enhancing it.

Generally, there are two types of woods, woods that come from nut trees and fruitwoods. Nut trees like mesquite, oak, hickory, and pecan give a strong flavor and sometimes a change of color to the meat. Fruit woods like cherry, apple, and peach, on the other hand, taste lighter and sweeter than nut trees.

Below is a table of some of the most popular wood types, the flavor they give, and the type of meat that works well with them:

Alder Smooth and with a slightly sweet flavor; it’s one of the safest options to go with if you’re new to smoking Poultry, Seafood, Pork, and Beef
Apple Very light smoky and fruity flavor Poultry, Seafood, and Lamb
Cherry It has a strong sweet flavor that works well with any types of meat; one of the most popular options Poultry, Seafood, Lamb, Pork, and Beef
Hickory Very pungent flavor and needs to be added little by little Pork and Beef
Maple Slightly sweet and very light, making it the only wood suitable for smoking veggies Poultry and Veggies
Oak A strong flavor that works well with any meat type Poultry, Seafood, Lamb, Pork, and Beef
Pecan Smooth and with a slightly sweet flavor; it’s one of the safest options to go with if you’re new to smoking Poultry, Pork, and Beef
Pear Produces a sweet and mild flavor, almost similar to applewood Poultry and Pork

Taste is subjective. What must be light for you may already be strong for others, so use your good judgment when smoking meat. It may take time for you to really get all of these but feel free to experiment. You can even mix and match two types of wood to bring your own kind of flavor to your meat.

Managing Air Intake

Managing your airflow is very important in controlling the temperature of your fire and how clean the fire is burning.

On your smoker, you’ll find air vents that you can use. Keep in mind that fire needs oxygen to burn. The more you open the air vent and let air in, the fire will grow larger, but it will also burn fast. This results in your wood not burning completely and correctly.

It’s highly recommended to keep your exhaust open throughout the duration of your smoking. Then, regulate the airflow by adjusting the intake vents. Monitor your smoker’s temperature, the color of your smoke, and the amount of smoke, then adjust accordingly.

Importance of Patience and Practice

Next, keep in mind the importance of patience and practice.

Smoking is defined as low and slow cooking, which means you’re cooking long hours in very low temperatures. So, don’t rush to get the heat up by putting lots of wood or coals; this won’t gain you good results. Instead, it might only make your meat taste bad.

So, be patient. If you’re a beginner, it will take a few smoking tries before you actually get this, so keep on practicing.

Keep Your Smoker Clean

Last but not least, keep your smoker clean. Aside from the fact that this is necessary to maintain your smoker’s condition, it will also help prevent creosote buildup.

Creosote is a black substance that is the result of wood not burning correctly. If you don’t clean your smoker regularly, creosote will build-up, and so does ash, grease, and other food residues that will affect the taste of the meat.


So, how do you get a thin blue smoke when smoking your meat? Just remember these five things:

  • Start your fire correctly
  • Know how to manage airflows
  • Don’t over smoke
  • Be patient
  • Keep Smoker Clean

Keep these fundamentals in mind every time you’re smoking meat, and you’ll be fine. Of course, it will take some time and a couple of practice, but you’ll soon realize it is not as complicated as it seems.