Overly Smoky!

Speedy113

As soon as the grill gets past 400f it starts to get really smoky, is it just the previous cooks grease burning off? If so how long does it take to clear. Getting worried I might be annoying my neighbours with the amount of smoke going into their open windows!

Elijah

I'd say that is grease. Are you using a plate setter that may be greasy?

Just give them a taste of your grilled masterpiece and they'll settle down

Elijah

And the time to clear probably depends on how greasy it is. If you've done 10 pork butts in a row it may be an hour or more even at 400. The higher you go the quicker it'll get clean. If I've done a lot of greasy things I generally try and maintain 400-500 for several hours after the last thing comes off (Usually until it burns out because I'm full and tired).

kl8ton

Sounds like a clean burn is in order!

WeberWho

What kind of lump are you using? Might want to try a more neutral lump that's less smokey

DieselkW

If it's not smoking until you get to 400f, then it's not the lump... what color is the smoke?
Grease smokes dark - and it makes sense that it starts to smoke at 400f dome temperature.

Just load up some lump and open the bottom vent all the way, take the chimney damper off altogether.

Let 'er rip for 3 hours, or until the smoke clears.

RRP

I'm a big fan of using HD foil to cover my PS during greasy cooks. Clean up is a snap and there is no build up of offensive crud to create future problems.

Ladeback69

RRP said:

I'm a big fan of using HD foil to cover my PS during greasy cooks. Clean up is a snap and there is no build up of offensive crud to create future problems.

I have forgotten to do this sometimes times, but not on my current PS.

@ Speedy113, if you set up for a pizza cook, just give it a litte longer at 550 to 600 and it should go away.  If you do a long pizza cook it should be a little cleaner after it.

WeberWho

DieselkW said:

If it's not smoking until you get to 400f, then it's not the lump... 

For the consideration of the neighbors

johnkitchens

RRP said:

I'm a big fan of using HD foil to cover my PS during greasy cooks. Clean up is a snap and there is no build up of offensive crud to create future problems.

I do this every time I use my platesetter. Very easy to remove the foil and the plate setter is clean. 

Legume

Grease doesn't just accumulate on the platesetter.  Also, if worried about the smell fir the neighbors, toss a couple of good sized wood chunks in there to get some better smelling smoke - maybe apple or peach or hickory.

lousubcap

I seldom get the LBGE above 400*F but when I do I don't have a similar issue.  (And I do drink Dos Equis).  If the grease source is the platesetter (likely not) and the platesetter is not in the BGE at 400*F, then something else is the culprit.  My bet is grease infused left over lump, as above.  Without your cooking history you would have to accumulate a goodly number of grease rendering cooks to have the ceramics so infused as to produce the phenomena you describe.
All that said, if it's there it's there-if you dial it up for the purge just remove the dome thermo if going to bury the dome thermo needle.  FWIW-

Mattman3969

Don't know how often your using your egg or how wet it has been where you like but I fired my large after a 1 1/2wk of not being used (the mini took the cooks) and it took a good 1 1/2 hrs for it yo burn clean.  I think it was just drying out the water and the grease that was built up in the ceramics because it cried few brown tears.