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"bad" smoke during rib cook.
AmericanFlannel
Posts: 131
in Pork
I let my BGE stabilize into nice thin blue smoke, put the meat on and now 30 minutes later i have white nasty smoke coming out. I am sure it's because a chunk lit up. Should I worry about it or should I do something about it? 30 minutes into cooking baby back ribs.
Comments
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Seems to be a epidemic today-see the below link from earlier today for some options-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Take them off until you get control of the fire. Put another chunk or two if your wood was burning
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Is the wood seasoned?Green egg, dead animal and alcohol. The "Boro".. TN
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