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White smoke vs Blue smoke.

Hilled
Hilled Posts: 1
in Off Topic
I'm getting ready to smoke some pulled pork 22 pounds going to be over 24 question would be I've got white smoke right now can't seem to get turn blue tell me the difference and when does it happen
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Comments

  • Battleborn
    Battleborn Posts: 3,524
    Do you have smoking wood in the EGG already? If so, wait for a sweeter smell. If not, you will be able to tell. Just make sure you have enough oxygen at start up. 
    Las Vegas, NV


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  • gdenby
    gdenby Posts: 6,239
    edited June 2016
    For me, typically 30 min, aiming at a dome temp of 250-ish. Usually sooner if hotter.

    Variables. Lump quality. How much. How damp the smoking wood. Is the Egg itself damp.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    i don't worry too much, myself.  white is steam.  the blue smoke may be ideal, but white can be fine.  you just don't wan sooty particles.  as long as the fire itself is burning clean, and the smoke clean, you can be ok with white smoke.
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  • lousubcap
    lousubcap Posts: 33,879
    Smell the smoke-the nose knows.  If it smells good it is good.  Enjoy the cook.
    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.
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  • Jstroke
    Jstroke Posts: 2,600
    lousubcap said:
    Smell the smoke-the nose knows.  If it smells good it is good.  Enjoy the cook.
    Hold your hand over the smoke and smell. It will tell you when it's ready. Nasty smoke, smells turpentiny
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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