We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Just upgraded to an XL and I'm having some issues controlling white smoke and the bad taste it imparts onto my ribs. I'm using a plate setter with legs up and a drip pan and a rib rack. I've tried two methods of getting to 225-240 degrees. I light the fire and let it get nice and hot and then drop the plate setter on and let the temp come down and stabilize. I've also tried starting a smaller fire and letting the temp come up and manage the vents so it never gets above 240'. Either way, it seems as if when my smoke wood runs out, white smoke replaces it. Any idea what could be the cause?
Could it be new, unlit charcoal is getting lit and giving off the white smoke? I am using wicked good weekend warrior, which is supposed to be a top brand. The only time I have successfully cooked indirect without white smoke is by using CGS steel ang-l brackets to keep the coals on one half of the fire ring and cook indirect over the other. My issue with that is it drastically limits my cooking area. Any help would be appreciated.