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White smoke?

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CANMAN1976
CANMAN1976 Posts: 1,593
in EggHead Forum
So finally managed to get a cook in and I switched from maple leaf lump to Royal oak (blue bag) cause that's all I had on hand and it took almost 2 hours for the white smoke to dissipate before I could cook...is this the norm for RO? Seems like maple leaf was ready to go much sooner. Maybe I need a clean burn??? 

Whats your our usual ready to go burn in time.

Jamie.
Hows ya gettin' on, me ol ****? 



Kippens.Newfoundland and Labrador. (Canada).
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  • LRW
    LRW Posts: 198
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    @CANMAN1976 I use RO red bag 45 minutes to an hour its clear.
    Volant, PA 1 LBGE ,Smokeware Cap, igrill2
    My Foodtography


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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    Denser. More VOCs per volume
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • lousubcap
    lousubcap Posts: 32,336
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    I have used Basque's sugar maple and even RO (as RO) and as private branded lump.  At the end of the day, you've just got to wait it out-once the smoke smells good then it is good.
    BTW-I would not base any clean burn decision on the time for " good smoke" as there are many variables that contribute-and dealing with the time to good smoke in a short interval between cooks is not one to weigh too heavily.  But just an opinion, and we all know what those are worth.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • jabam
    jabam Posts: 1,829
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    I made the mistake of buying BBQ galore lump while in LA. I just wanted to try something besides RO. It's been an hour and a half, still waiting for clear smoke, I put my hand over the top and it is nasty!!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    Smart move is to fill up to the top of the rim, and the next five cooks won't requure any wait time. The VOCS will be long gone
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • CANMAN1976
    CANMAN1976 Posts: 1,593
    edited February 2016
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    Sad thing Is RO is 19.99 per 20 lb bag  and so is maple leaf....guess what I'll be getting...lol 
    Much faster burn in and a better less smokey taste.
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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