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.