clear smoke confusion

wattwizz · March 2011

I understand on high temp cooks you should let your lump burn for 45 minutes to an hour before cooking. But on low and slow cooks I've been told to start your lump in a couple of places (mapp torch)let it come up to temp, stabilize your temp and start your cook. Am I getting bad smoke because I didn't let the lump burn off or is this only at higher temps.

2Fategghead · March 2011

It happens every cook. I simply stabilize and wave my hand over the dome. I cook when the smell is not offensive.

Grandpas Grub · March 2011

Sweet not acrid...

Best test in the west.

GG

Fidel · March 2011

thick, billowy white smoke = bad

thin, wispy bluish smoke = good

On a high heat cook there is no reason to heat up for 45 minutes. Usually 15-20 is more than enough - even less time if you are reusing lump.

On a low and slow cook by the time your fire is stable and the temp is holding at 250 it should be about ready to go. That is when to start the sniff test. If it smells like a wood fire you're good to go. If t has a chemical-like smell to it then check again in 10 minutes.

Grandpas Grub · March 2011

Here is a link to a visual look courtesy of thirdyeye.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=697621&catid=1

GG

clear smoke confusion

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