Good smoke - bad smoke???

CheeseheadinAZ

2 weeks into the egg and loving it. Wish I hadn't waited 52 years to start it. Grilling could have been so much more fun!! Have a question on smoke. I know you need to burn off the lump charcoal a bit but am curious about the smoke from the wood. I started the charcoal got it going then afterwards added the hickory. The picture is after I added the hickory. Do I put the meat on then or do I need to wait on it too?

johnkitchens

You want the smoke from the hickory. Don't wait until the smoke is gone. 

grege345

It's the blue rancid smoke you want to stay away from. If it smells good it will taste good. Whatcha cookin?

nolaegghead

If the smoke smells good, the meat will smell good.  I mix my wood in with my lump and that gives me better results than throwing wood on an established fire.  As a general rule, if you don't add way too much wood, you can cook immediately after adding it (if the smoke smells good) and you can even add wood mid-cook.

CheeseheadinAZ

Thanks guys. Kind if what I figured but wanted to make sure. Greg cooked my 1st brisket yesterday. It was amazing! Everyone's 1st bite was followed with "oh my god!" Definitely making some egg fans in the process.

Ladeback69

It looks like the tip end, did you make it into burnt ends?