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Smoke into butt question

FiretruckFiretruck Posts: 2,678
edited 4:54PM in EggHead Forum
I've done several butts. They are usually great. I'm cooking 3 right now and while the egg is maintaining steady at 250, there is no smoke what so ever coming out. Usually there is very light to no visible smoke. I have quite a bit of wood chunks and chips scattered throughout the lump. Based on what I've read on here over the years I have more wood than most use.

My question is, would I impart more smoke if it were visible or is there ample smoke even though I can't see it? As I said before it usually tastes pretty good but I think it could use more smoke.

Comments

  • Can you smell your wood of choice coming out the top? Might be a place to start.
  • FiretruckFiretruck Posts: 2,678
    I can smell it along with sort of a steam smell from the meat.
  • I do not have much smoking experience but scientifically speaking if it is at levels you can detect with your nose at the cap level, the meat should be getting plenty.
  • HossHoss Posts: 14,600
    You're fine.Just because you don't see it does'nt mean it's not there. ;)
  • FiretruckFiretruck Posts: 2,678
    Hoss, I just pulled them off and the samples I took :evil: , were great as usual. Before the egg, I never cooked pulled pork or ribs just burgers and steaks. I've always seen the big smokers just puffin away at the competitions I've been to and since I've never seen the egg continue to smoke after the initial thick stuff, I thought I'd ask about it.
  • I'm not experienced enough yet to help you out but I live in Lakeland, TN and could stop over when your done with your cook for a taste!
  • FiretruckFiretruck Posts: 2,678
    dang, I wish I'd seen your post earlier. We had a family reunion at the Grove in cordova (formerly camp cordova). That's what I was cooking for and on the way home I probably passed your house.
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