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Newbie Question: Tell Me About White Smoke

mb99zzmb99zz Posts: 182
edited October 2012 in EggHead Forum
Hello Eggheads,

I fired-up my LBGE tonight for the very first time with no food...just a test to get my feet wet with operating the egg and controlling temps.  I plan to cook a low-n-slow butt this weekend.  So, this was just a dry run.  My goal was to keep a temp of of roughly 280 for a couple of hours.  Not sure why I picked that number...

I filled the egg with BGE Natural Lump Charcoal and used a single BGE starter brick/square placed of the lump.  The bottom vent was wide open.  I kept the dome lid up until the starter brick was well on fire and some of the surrounding lump pieces were clearly getting hot.  At that point, I closed the lid but kept the DW wide open.  At this point, I was getting quite a bit of white smoke which I was expecting.  The smoke had a bitter sort of smell...kind of reminded me of smoke coming from a grill where somebody used lighter fluid.  That's the best way to describe it.  

As the dome temp gauge got to about 300, I took a peak at the lump and there was an area about the size of a softball that had a nice glow.  I closed the bottom vent such that it had maybe 1/2 or 3/4 " open and pulled the DW over the top.  I closed the adjusters on the DW such that each opening was a bit less than half way open.  And with all this I was keeping the temp about where I wanted it.  If I had to guess, this was maybe 25 minutes or so after lighting the fire.  

It was dark out by the time I started hovering around 300 -- so, I really couldn't see if I was getting white smoke or clear smoke out of the egg. I felt like I could smell that bitter smoke still for quite a while longer (maybe another 30 minutes).   My simple question would be how long does it take to burn-out the white smoke?   I'm giving all the back-story because I wanted to give the details of what I was doing in the event the answer depends on certain conditions.  



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