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Smoke Control question

Flashback Bob
Flashback Bob Posts: 519
edited November -1 in EggHead Forum
I'm going to cook some chicken thighs for supper and I'm waiting for the smoke to clear before I put them on.. I'm using all new lump (Cowboy) and the fire's been going close to an hour- but it's way too smoky to put anything on yet. It had started to thin out so I put the plate setter in and figured I'd be cooking soon, but the smoke came back with avengence! [p]Cowboy usually burns clean for me, but I'm usually cooking at higher temps than the 275 I'm trying to hold right now.[p]Any idears why so smoky?
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Comments

  • RRP
    RRP Posts: 25,887
    Flashback Bob,
    LOL - it's probably from some of the debris in the dumpster or floor where most Cowboy wood scraps come from! Seriously if it's still burning dirty after 1 hour I'd say you have some offensive wood in there - why not open up and look at what piece/pieces are smoking and just remove them?
    Re-gasketing America one yard at a time.
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  • tach18k
    tach18k Posts: 1,607
    Flashback Bob,
    guessing that you have no wood chips/chunks in there, maybe it's a telephone pole or something. I always put the plate setter in when I start the lump rather than later, everything comes up to temp at the same time.
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