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45 minutes after start-up
Comments
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Wow.
I use RO all the time and never have that much smoke at 45 minutes.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
There should be a ban on posts about Rockwood so those of us in California that can't use it don't have to witness the better lump life....Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
I use RO due to availability and price, and usually have clear smoke after 20-30 minutesLagrange, GA LBGE
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I used to use Royal Oak all the time too. I've become so accustomed to Rockwood now that I really prefer being able to get just the right smoke with chunks and chips, especially on chicken.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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tikigriller said:There should be a ban on posts about Rockwood so those of us in California that can't use it don't have to witness the better lump life....Bill Denver, CO
XL, 2L's, and MM -
BilZol said:tikigriller said:There should be a ban on posts about Rockwood so those of us in California that can't use it don't have to witness the better lump life....
No, sorry. -
stlcharcoal said:BilZol said:tikigriller said:There should be a ban on posts about Rockwood so those of us in California that can't use it don't have to witness the better lump life....
No, sorry.Bill Denver, CO
XL, 2L's, and MM -
Thanks @bilzol but it is just not worth the effort to work around the wonderful state of California and their ridiculous guidelines on stuff like this.
I love my wife dearly.....I really do......but if I did not have her, I would have left California long ago.........she complains about the weather here in the Bay Area, so I am pretty much hosed into staying here.
BGE is working for me so far. I either got a bad bag of RO, or I just simply noticed a difference between the two.....but those are my two easiest accessible brands I can play with.
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
My experience with RO must be some sort of miracle or something. I NEVER have anywhere near that quantity of smoke during startup. Any smoke I do get is usually gone in less than a minute.
I also use Rockwood now and again and it is really no different than my RO nor really any different than the KJ lump.
Perhaps the difference is in starting methods???“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
tikigriller said:
Thanks @bilzol but it is just not worth the effort to work around the wonderful state of California and their ridiculous guidelines on stuff like this.
I love my wife dearly.....I really do......but if I did not have her, I would have left California long ago.........she complains about the weather here in the Bay Area, so I am pretty much hosed into staying here.
BGE is working for me so far. I either got a bad bag of RO, or I just simply noticed a difference between the two.....but those are my two easiest accessible brands I can play with.
Bill Denver, CO
XL, 2L's, and MM -
your temp gauge shows under 300 degreesLarge BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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When I use GFS lump, which is rebranded RO, I remove any any pieces that are obviously under-carbonized. I just use the ash removal tool to give it a brief stir and don't go crazy sorting through all the lump. That helps the smoke clear quicker though I prefer using Rockwood. YMMVNerk Ahia LBGE
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Good Lord. That crap ought to be outlawed.
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bigalsworth said:your temp gauge shows under 300 degrees.
I typically put the platesetter in at about 250 when doing a 400 indirect cook. I had the egg going for a while and I didn't even bother to look at the temp gauge as it was smoking so much. Was wondering what was taking so long when I realized it was already at 400 (and still smoking like crazy). I had just put the Woo/platesetter/drip pan in when I took the photo so you see the temp drop from that. I quickly came back to 400+ and was still smoking like that.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
I use nothing but RO, my only other options locally are Frontier and Cowboy (no thanks), I have never had to wait more than 30 min for smoke to clear.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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What was your previous cook to this one? If it was a low and slow it might be fat and grease burning off“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Hans61 said:What was your previous cook to this one? If it was a low and slow it might be fat and grease burning offL x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Still believing that different types of starting yield different "smoke" results. I'm a chimney starter and quite frankly I've not had any long start/smokey starts with just about any charcoal. Been using BGE Charcoal, then Cowboy, then RO then Rockwood then... blah blah blah... currently trying FOGO and ALL of these seem to start and gain heat with little smoke when started in the chimney.
Just sayin'
Kirkland, TN2 LBGE, 1 MM -
If anyone has any bags of Royal Oak the they don't like, can you please ship them to me?
My taste are not discerning enough to know the difference between good and bad lump.
I just feel privileged to own an egg and have charcoal and something to throw on the egg to cook. -
The_Stache said:Still believing that different types of starting yield different "smoke" results. I'm a chimney starter and quite frankly I've not had any long start/smokey starts with just about any charcoal. Been using BGE Charcoal, then Cowboy, then RO then Rockwood then... blah blah blah... currently trying FOGO and ALL of these seem to start and gain heat with little smoke when started in the chimney.
Just sayin'L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
any chance the lump or egg interior was damp? just wonderingcanuckland
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User error for sure. I use RO all the time and it's burning clean after 15 minutes or less. My wings would have been almost done.
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No way that fire is burning hot enough to pass the smoke phase.Dave - Austin, TX
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Terrebandit said:No way that fire is burning hot enough to pass the smoke phase.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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minniemoh said:Terrebandit said:No way that fire is burning hot enough to pass the smoke phase.Dave - Austin, TX
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Terrebandit said:minniemoh said:Terrebandit said:No way that fire is burning hot enough to pass the smoke phase.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
Yes, if the lump had a high moisture content, that would easily explain what you just described. Cheers.Dave - Austin, TX
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I vote for a funky bag of lump.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Why are you letting all that flavor escape! Put your chicken on, cap that sucker, and let the beautiful gentle smoke infiltrate that bird.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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