I’ll never forget the conversations I had with a smoker from Texas, he insisted that white smoke is the perfect visible smoke for smoking foods, and in his case meats. To understand where he went wrong, it is key to understand that smoke is a mixture of all three states of matter. It is a blend of solid particles of soot, tiny droplets of liquid suspended in the air, and vaporized chemicals. Two of these three phases are visible whereas the droplets of condensing volatiles show up as a wisping blue.
