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First BGE cook question

First run is going well so far. Doing baby backs low and slow with some pecan chunks. Pegged 250 in about 1/2 haour and holding steady since. My question has to do with the smoke. I used 3 large chunks of pecan and put them on about 10min. before the ribs went on. I had a good amount of smoke for the first 30-45 min, but has now disappeared. Should I be concerned. I absolutely love this thing. The aroma is a thing of absolute beauty.


  • Amount of smoke is personal preference but for me, 3 large chunks of pecan would definitely be enough. Good luck and hope it turns out great.
    Clarendon Hills, IL
  • nolaeggheadnolaegghead Posts: 14,834
    That's plenty of smoke for me.   Just because you can't see the smoke doesn't mean you're still not getting smoke flavor. 

    If it's not enough, next time add more.  You can't ruin a cook with not enough smoke, but you can with too much.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • GK59GK59 Posts: 501
    The smoke will only work it's way into the meat until a crust starts to form . After that it can start getting a bitter taste. Found out the hard way making jerky.

    Welcome aboard CBD.

    Smitty's Kid's BBQ

    Bay City,MI

  • good smoke is smelled, not seen. you are in perfect shape

  • i should qualify that by saying at low and slow temps, good smoke is smelled not seen. You want thin blue smoke that you have to squint to see once your egg settles in.

  • Thank you for all the replies. I will post the outcome. Love it so far.
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