My smoke went away??

florida Nick

Cooking some pork butt and some beer can chicken on Large bge. Indirect, temp sitting right at 225, had some nice thin blue smoke going for the first hour when the temp was slowly coming down from 275 to 250 and now right at 225 but the smoke is gone. Plenty of hickory chunks and chips mixed throughout the lump. Is it just a matter waiting for the next chunk or chip in the fire to get going? Any suggestions?
Thanks

Keving

You want it burning clean. You don't have to see the smoke. If you can see the smoke for the whole cook it will taste to strong when you are done.

Kokeman

It's fine, if there are no chunks burning good you will not have alot of smoke. They will eventually will burn. There will be plenty of smoke in your meat. Butts take alot longer than the chicken. Chicken absorbs smoke alot more, so much that i don't use hickory anymore. I use apple or cherry with chicken.

Bama Chad

what keving said...

florida Nick

Thanks for the info everyone.
I have some nice thin blue smoke comming and going now. This is my first BGE cook and so far I am in love with this thing. Can't wait to taste the results.