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The golden rule?

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  • Mark0525
    Mark0525 Posts: 1,235
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    I wonder why this post hasn't been taken off here. Don't speak your mind too much or your post will be taken off here. :)
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  • 'Q Bruddah
    'Q Bruddah Posts: 739
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    Without "clean" smoke you risk adding an acrid or bitter taste to your food and a "sooty" look different from blackened by char.
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  • Shwiezzee
    Shwiezzee Posts: 304
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    Welcome! A wealth of knowledge in the forum!
    I'm ashamed of what I did for a Klondike Bar.
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  • thirdeye
    thirdeye Posts: 7,428
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    0eebb44d.jpg

    You know Scott, another good tip that BGmE might want to add to the list is paying attention to smoke. Your photo above was one of the earliest ones I asked to put on my site. And my Introduction To Barbecuing is one of the most viewed articles. The caption for your photograph says it all.......

    Here is a picture taken by "Scotty's Inferno" showing a nice mellow smoke coming from his Big Green Egg. I think Scott described this sweet blue smoke perfectly saying "you almost wonder if it's even there".
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Bear
    Bear Posts: 32
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    Chef Charles,
    Thank you! I've been actively egging for a little over two years and probably spent a year lurking & learning prior to receiving a medium as a surprise from my lovely wife for my 50th.

    Happy cooking!!!!

    B.
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  • Pharmer
    Pharmer Posts: 37
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    Many thanks for all of the advice (and for any more to come), unfortunately interrupted by a brief dose of "reality TV."

    I have spent much of the evening reading and have learned that I have so much more to learn.

    I look forward to posting photos along with wine recommendations (per request).
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