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Good smoke/Bad Smoke

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johnnyp
johnnyp Posts: 3,932
in EggHead Forum
disclaimer: new to BGE.

i hear people talking about good smoke and bad smoke.  How do I know the difference?
XL & MM BGE, 36" Blackstone - Newport News, VA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    One indicator is the color.  When you first light the egg there will be heavy white smoke, but after it stabilizes the smoke will be more clear.  Some say "blue" but to be honest I don't really see the blue in smoke. 

    Another great indicator is to trust your nose.  Hold your hand over the top of the daisy wheel, then smell your hand.  If it smells pleasant like a BBQ restaurant then you are good to go.  If it smells like a camp fire then give it some more time.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • DoubleEgger
    DoubleEgger Posts: 17,188
    edited March 2015
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    ^^^ +1. 

    Welcome to the funhouse! 

    All lump is not created equal either. Some brands are more smokey than others and will be more of an issue. Check out the nakedwhiz website for his thorough lump reviews and find the best brand for you. 
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  • johnnyp
    johnnyp Posts: 3,932
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    DoubleEgger said:
    ^^^ +1. 

    Welcome to the funhouse! 

    All lump is not created equal either. Some brands are more smokey than others and will be more of an issue. Check out the nakedwhiz website for his thorough lump reviews and find the best brand for you. 
    I read on another post that BGE brand lump is made by Royal Oaks, but RO branded lump can be found at Walmart for half the price. That's what I've been using and with the exception of one cook, have been happy.

    Whats the general consensus on RO?
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • pgprescott
    pgprescott Posts: 14,544
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    All this time I thought that cigars were good smokes and cigarettes were bad smokes. Go figure???
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  • Chubbs
    Chubbs Posts: 6,929
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    johnnyp said:
    DoubleEgger said:
    ^^^ +1. 

    Welcome to the funhouse! 

    All lump is not created equal either. Some brands are more smokey than others and will be more of an issue. Check out the nakedwhiz website for his thorough lump reviews and find the best brand for you. 
    I read on another post that BGE brand lump is made by Royal Oaks, but RO branded lump can be found at Walmart for half the price. That's what I've been using and with the exception of one cook, have been happy.

    Whats the general consensus on RO?
    Most say RO has a strong flavor to it. Depending on what you cook it may overpower and you can find a more neutral lump. I use RO some and it is fine for me. Check out Naked Whiz Charcoal database and get a review on lump. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • fljoemon
    fljoemon Posts: 757
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    Good read here: http://playingwithfireandsmoke.blogspot.com/2004/02/introduction-to-barbecuing.html
    LBGE & Mini
    Orlando, FL
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  • g37
    g37 Posts: 450
    edited March 2015
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    Just started using  RO it's pretty good. I haven't  noticed any smokey flavor in my food. Like doubleegger said some lumps r smokey. I used lazzari and the white smoke never cleared.
    Ewa Beach, Hawaii
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  • grege345
    grege345 Posts: 3,515
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    Bad smoke smell= bad smoke taste
    <BR> 
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • DoubleEgger
    DoubleEgger Posts: 17,188
    edited March 2015
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    johnnyp said:
    DoubleEgger said:
    ^^^ +1. 

    Welcome to the funhouse! 

    All lump is not created equal either. Some brands are more smokey than others and will be more of an issue. Check out the nakedwhiz website for his thorough lump reviews and find the best brand for you. 
    I read on another post that BGE brand lump is made by Royal Oaks, but RO branded lump can be found at Walmart for half the price. That's what I've been using and with the exception of one cook, have been happy.

    Whats the general consensus on RO?
    Just because RO makes BGE, it doesn't necessarily mean it's the same level of quality. A basic C class Mercedes isn't the same as a S series even though they're both made by the same company. General opinion is RO is mediocre at best and Rockwood and Ozark Oak is the good stuff. In between lies Weekend Warrior, BGE, etc
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  • Nature Boy
    Nature Boy Posts: 8,687
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    Bad smoke makes your eyes water. It is usually tan, white or gray. When it is right, you want to climb into it. It will smell good even with no food. The smoke will usually be blue-ish. If you don't see smoke, you can still taste it. Waiting for it is always a good move. Cheers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • kthacher
    kthacher Posts: 155
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    I get perfectly fine wispy blue smoke, neutral flavour out of RO.  Don't agree with all the negative comments on it.  
    Winnipeg, Canada
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  • Blassiter
    Blassiter Posts: 195
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    One thing I read on the nakedwiz reviews of charcoal is Royal Oaks makes 3 types of lump and all are in the same red bag. Only way to tell difference is read where the wood is from. Nakedwiz rated the Royal Oak made from American hardwood very well and the others were just average. I have not had a chance to see which one WalMart sells.

    LBGE - 2/12/2015

    Chesapeake, VA

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  • FlashkaBob
    FlashkaBob Posts: 373
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    If you wanna screw with these guys, your next question should be "How does the smoke know when it's time to change color and and taste better?"

    1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet.      Seaforth, On. Ca.

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