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Smoke color

Is this the color you want the smoke to be? The glove is to show the color of the smoke against a black back ground.
XL bge, Mini max & 36 BS Griddle.


  • henapplehenapple Posts: 15,986
    I can't tell from the picture. Are you talking about burn off or chunk smoke? I usually burn off 30 minutes... More beer time.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • calracefancalracefan Posts: 602
    The smell is pretty good to go by also "if it smells good ,it is good" . If the smoke doesn't hace the acrid smell you should be good to go.
    Ova B.
    Fulton MO
  • mb99zzmb99zz Posts: 183
    If that's just your lump (no wood chunks), I'd say that doesn't look good and likely doesn't smell good.  
  • That's wood chunks about 1 hr after the lump was lit
    XL bge, Mini max & 36 BS Griddle.
  • shtgunal3shtgunal3 Posts: 4,005
    I let my lump burn clean, clear or no smoke. Then add wood. I add the meat as soon as the wood goes in.



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • nolaeggheadnolaegghead Posts: 26,707
    As a general rule, you want dark grey or invisible smoke if you just have lump burning.  Usually the smoke will smell good when it stops billowing white.  But if you add smoke wood, it's not a hard rule - you're gonna see some white smoke.  That's water cooking off the smoke wood.

    I just smell the smoke every know and then after I light.  When it smells good, the food will taste good.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • mb99zzmb99zz Posts: 183
    That's wood chunks about 1 hr after the lump was lit
    In that case, you're good!!!!!
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