The mystery of smoking on the Egg. When to add wood, when is it safe, when, when, when. Every week the questions come and we all give our answers. One of the most confusing one I see, is "letting all your smoke clear before putting your food on". When I light my lump with my Mapp gas torch, I light in 3 spots, load the grate and plate setter and whatever else except the food. Then I wait for the temp to get where ever it needs to be, 250, 325, 500 whatever. Let's take 250 for ribs, now it is 250 and I have the vents closed to 1/8" opening on top and the bottom vent closed to 1/8" opening. There is no signs of the lump smoking. So now I make sure it is "stable" meaning it will stay at 250 all by itself for at least 15-20 minutes. So time wise I'm about 45 minutes from lighting the lump to stable 250. I now open the dome, pull out the grate toss in my wood chucks, maybe 3 or so, replace the grate, and add the my ribs. I close the dome and I come back 3 hours later to check on things. The smoke from the chunks lasted about 45 minutes and no more than an hour, just perfect for me, not over kill and not under smoked. The ribs keep on going till that 3 hour mark. Then from there it may change, it may continue, whatever. This seems so simple to me as I have done this for 8 years I think, for the new person it may seem like "what the heck" Which smoke do I let clear, the lump or the chunks? I say let the lump smoke clear, that has the worst takes ever. I can cook with just lump and no chunks of wood, and I can't taste anything odd or smoky. Of course, I let the Egg stable its temp before placing food on it. By this time the smoke form the lump has cleared, way before I add wood chunks to flavor my food.