smoke question

pirates21 · July 2013

i know when lighting the egg, we wait until the smoke runs clear. What is the rule regarding large wood chunks? ie.apple.hickory, cherry etc..

When I first put them on, I get a heavy white smoke for 30 mins or more, then very little smoke. At what point do you put your food on the egg?

nolaegghead · July 2013

when it smells good, it's ready to go

fishlessman · July 2013

i dont really notice an issue with woods, fast cooks i toss in quickly burning chips or pellets, long cooks i toss in chunks and sometimes bark. i do wait for lump to be burning nicely though. my smoking woods are dry and seasoned, not green though some do use green wood

lilwooty · July 2013

You don't want heavy white smoke chugging out of your egg when you put your food on. This leads to an over smoked or bitter product. Wait until there is just a whisper of white smoke or none at all. A common misconception is that if there is no visible smoke, then your food will not get the desired smoke flavor. Trust me, if you put a chunk of wood and after several minutes the white smoke disappears, your food will still get a good smoke flavor profile from that clean burning wood. Try it and see if you agree.

smoke question

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