Where's the smoke

Dannyo14 · June 2012

I am six months into this egg greatness. One question I have is when I am doing a smoke with chips I get a blast of smoke when I first put them on but then nothing after about 30 minutes. I soak them for a few hours and cook things at 215 ish. A, I still getting smoke but not seeing it? Smoking some onions and tomatoes for a salad dressing tonight.

brianwdmn · June 2012

No need to soak, and try using chunk instead of chips. I use both, and for longer duration of smoke chunk is the way to go. You can get the same result with chips if you place them in a spiral pattern out from the center, presuming you light your fire in the center.

Hi54putty · June 2012

Your chips are gone after 30 minutes.

OMG Eggs · June 2012

You don't want billowing smoke like you would from an offset or something. The chunk will initially let off lots of smoke, but then then it will smolder for a while. I put my meat in after the visible smoke from the chuncks clear.

stike · June 2012

whether it's chunks or chips, try putting them up and down in the center in a column among the lump chunks. the fire won't burn outward so much as downward. patterns of wood on top of the lump tend to stay there as the fire dives under it all.

chips aren't burnt up any faster than chunks, it's the amount of each that makes the difference. an equivalent amount of wood will yield similar results.

wood does not burn in the egg (flames). it will smolder. the billowing whit smoke you see is from water (especially if you soak them)

Elde · June 2012

Use your nose rather than your eyes... if you can smell smoke, so can your food.

michigan_jason · June 2012

Ohh.... I guess I thought you were talking about something else... carry on. :):):):):)

Dannyo14 · June 2012

Thanks everybody. I will try all of these. What's the worse that can happen? More great food!

stike · June 2012

btw, everyone here gets a prize for successfully avoiding mentioning the myth (which is false) that "smoke only flavors food for the first hour anyway".

hahahaha

SoCal_Griller · June 2012

btw, everyone here gets a prize for successfully avoiding mentioning the myth (which is false) that "smoke only flavors food for the first hour anyway".

hahahaha

Right! Because everybody knows that smoke quits flavoring after 30 minutes :-/

But seriously, I did not know that was a myth. Its amazing the thighs I learn on this forum.

Little Steven · June 2012

No smoke stops flavouring the meat at 140*. according to the myth

stike · June 2012

steven must die.....

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