Trouble getting to blue smoke

Tcanora

Been egging since November but today I am attempting my first low and slow (Boston butt).  Cleaned out the egg completely looking for the serial number so I could register the BGE. I never did find it. Guess I should've written it down before doing so many cooks. Anyway I digress..

Loaded up the BGE with fresh Rockwood and lit one spot in the middle.  Once it got going I put in my plate setter and closed the bottom vent most of the way so I could catch 250 on the way up.

Been burning for an hour and twenty minutes and I can't get to blue smoke. I am using a smokeware cap and the top is off. Do I need to open the bottom vent and get hotter and then shut it down?  I am sensitive to the acrid taste of smoke so I don't want to put the meat on until I'm sure the white smoke is gone. 

Thanks,
Tammy

SmokeyPitt

After an hour the egg should be burning clean.  Hold your hand over the daisy wheel and smell it.  If it smells good then it will taste good. 

One thing I have noticed is when it is cold outside there may appear to be more smoke than there really is because the exhaust turns to vapor.  

<edit>- Just noticed you are in Orlando so my cold weather theory may not be true.

Thatgrimguy

I find it best to light my lump and add my platesetter immediately. Letting it heat up with the egg lowers the time I seem to wait for thin blue.  HOw long have you been at 250. I find it takes 30 minutes to 45 AFTER getting to my goal temp.

msloan

smokeypitt speaks the truth.

Tcanora

Thanks all. Cold is relative and this morning it is cold and windy in Orlando. Right after I originally posted I started seeing blue smoke but not consistently. I think I'm there now. Meat is on!

Happy Egging and thanks again. 

blasting

I think the lump makes a big difference.  RO took two hours if a full load.  I have found RW takes a lot shorter time.