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Smoke Question

charlieBGE
charlieBGE Posts: 17
in EggHead Forum
When I first light the lump I get the white puffy smoke. After about 10 minutes that goes away. I understand that part. Now I add my wood chunks. I get a lot of smoke as the wood starts to burn. It's white but not as dense as before. Is it ok to add the meat now or should I wait. Will the wood smoke be there till the wood is gone?
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Comments

  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    The best indicator for me is to put your hand in the smoke as it exits your BGE for a couple of seconds. Then... smell your hand, if the smell is a good smokey smell then you're good to go.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    +1 on the smell test. If it smells bad, it will taste bad. If it smells good, it will taste good.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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