Smoke ( or lack of)

Heavy

Does anybody have trouble with their egg not producing very much smoke at lower temps ( 225 degrees)? If I'm cooking at 275 degrees or higher I produce plenty of smoke but anything lower and it stalls out. I've tried mixing my chunks with my lump, placing on top and soaking the wood.

GreenhawK

You shouldn't see a white smoke for the whole cook.  It should clean out to where you eventually only have a clear vapor coming out.  If you have a white smoke through the whole cook there is a tendency for the food to get bitter.

burr_baby33

I doing some jerky right now. 225 with a big chunk of alder. It was real smokey for 1st 5 minutes, now clear almost like no wood but I'm sure the chunk is doing it's thing.

boatbum

Load the chunks through out the charcoal, you may not see alot of visible smoke after a while - but it is there.

It doesn't take a huge volume of smoke, just a constant presence.   If you have ever been in an old style country smoke house - just a tiny fire in the middle of a room with the hams and bacon hanging around it.

Little Steven

What the other guys said. I find it's really easy to get too much smoke flavour in the egg.

FxLynch

I'm 13 hours into a brisket cook and mine just caught another chunk of wood on fire and started rolling smoke again.  I mix them into the upper 1/3 of the lump and since I'm cooking low, it takes a long time to burn enough lump to catch the ones that are farther from the center, where I initially light my lump for low and slows.  At higher temps the fire spreads faster, probably igniting most of the wood sooner.  Just a guess.

lousubcap

I find that using chips (since I have lots from a prior life) spread throughout the lump load gives a fairly uniform and consistent level of "good" smoke.  I unscientifically equate a good handful of chips to a chunk for guesstimating the quantity.  FWIW-

Eggdam

I find that using chips (since I have lots from a prior life) spread throughout the lump load gives a fairly uniform and consistent level of "good" smoke.  I unscientifically equate a good handful of chips to a chunk for guesstimating the quantity.  FWIW-

I have found this to be the case also.

Heavy

Thanks all.