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Butt smoke

HooterHooter Posts: 125
edited 3:42PM in EggHead Forum
Got a 6.5 lb. butt on the egg today. Internal temp. is at 120. Same problem as last time, got good smoke from hickory chunks at first but no smoke now. Is it normal for the smoke to die down after the fire has been going for a while? If not, any suggestions for bringing it back up?


  • StogieStogie Posts: 279
    Hooter,[p]Not sure what size chunks you guys use, but you will only need smoke for the first couple of hours. How long did you see smoke coming out the EGG? [p]The smokering will be formed in the first couple of hours and will have been completed by time the meat reaches 140º. That does NOT mean that smoke cannot still be applied to the outside of the meat....this is a very common mis-understanding.[p]Also, once the "heavy" smoke subsides, the wood may still be smoldering but the smoke output is much lighter and can be unnoticeable. Matter of fact, that is what a nice clean burn looks visible smoke, just the occasional "blue wisp".[p]Stogie
  • HooterHooter Posts: 125
    Stogie,[p]Thanks. There was decent smoke for about 2 hours. The chunks I used averaged about 2 inches in diameter. As I posted that message I opened up the bottom slider completely and closed the top and it's maintaining 250 degrees and has some smoke.

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