Lo Temp Smoke

bridepr

I can keep my bge at 220-230 but I can't make smoke for more than 45 mins. I've tried chunks & chips. Any ideas?

bluegrasstiger

I would guess that you mean you don't get the white, billowy smoke after 45 mins...You're still getting smoke as long as there are wood chips, chunks, etc in the fire...the smoke has just changed to "thin, blue smoke" as they call it.  Most would say that the thin blue smoke is where you want to cook...sometimes the white billowy smoke can have a very strong flavor/taste.

stevesails

as i understand it.  just because you dont see smoke from your smoking wood, doesn't mean you are not imparting the smoke taste into the meat/food.

 

Botch

Its also said that most of the smoke flavor is absorbed by the food early on in the cook.  

Baysidebob

When I get frustrated with no smoke I reach down with a poker and knock the wood chunks into the center of the fire.  It seems the wood smokes more but burns cooler so it takes some fooling around to keep the temp proper.  The BGE is so efficient wood chunks and chips are often converted to charcoal.  It's one more step on the learning curve and everyone takes that step their own way.

Hungry Joe

The next time you think there is no smoke hold your hand over the vent for about 30 seconds and then give it a sniff. You will be surprised how much smoke is being generated. Adding different smoking chips or chunks will flavor you cooks differently.