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A-Baum

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  • Re: How to avoid white smoke

    I do use a drip pan, but the ribs usually extend beyond that.  There are a few drop spots on the plate setter but I don't think its what is causing the smoke.  My understanding is that white smoke is the result of a lack of oxygen.  However when we adjust the vents we are essentially depriving the fire of oxygen to keep the temps low and stable.  

    Do you light all of the lump and let it all ash over before smoking?  Would it be detrimental to just light some of the lump and then let the fire spread slowly?  The XL fire ring is huge and it can take a couple hours for all the lump to get lit if I light a little bit and then level it off at 225-240.  Maybe the white smoke is from the unlit lump lighting up throughout the smoke?
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