45 minutes after start-up

minniemoh

Ozzie_Isaac said:

Why are you letting all that flavor escape!  Put your chicken on, cap that sucker, and let the beautiful gentle smoke infiltrate that bird.

The funny thing is that when I started trying to learn how to smoke meat, that's what I thought it was supposed to look like... then I found all of you guys. 

Meeeshigan22

I use both RO and RW, they work exactly the same. Zero difference at all in my eyes.

No smoke in 5-10 min. 

lkapigian

I use nothing but RO ( unless my stick burner) never have more than a couple minutes of smoke--How dirty is your egg, maybe Gunk?...Never tried Chokewood

Foghorn

GregW said:

If anyone has any bags of Royal Oak the they don't like, can you please ship them to me?
My taste are not discerning enough to know the difference between good and bad lump.
I just feel privileged to own an egg and have charcoal and something to throw on the egg to cook. 

@GregW, I couldn't agree more.  You and I seem to have fairly unsophisticated palates where nuanced charcoal flavors are concerned.  We're probably not alone.  We're just the only ones dumb enough to read and comment on a lump thread.

YukonRon

It's gotta be the smokeware cap

BilZol

YukonRon said:

It's gotta be the smokeware cap

But without them I get crappy satellite reception. 

YukonRon

BilZol said:

YukonRon said:

It's gotta be the smokeware cap

But without them I get crappy satellite reception. 

That is funny

Mikee

bigalsworth said:

your temp gauge shows under 300 degrees

The hotter the lump the quicker the smoke goes away. That is a big advantage to a chimney starter. It gets the lump burning clean and hot; and does not heat up the egg. Once dumped while burning hot and clean, the egg can then be brought up to the desired temperature with clean burning lump. Lit up the mini not to long ago with a fire starter and CharBroil Lump (prefer a fire-starter with the mini). After 5 minutes went to check on it. It was at 375* and no smoke with a double handful of leftover lump and the same amount added to it.

Mattman3969

I've never seen white smoke go that long even using Royal Choke.  Is there a chance you had some funky debris or an uncarbonizef chunk of wood causing the issue?   

JMCXL

I use RO 90% of the time and never have this problem.

bigalsworth

Mikee said:

bigalsworth said:

your temp gauge shows under 300 degrees

The hotter the lump the quicker the smoke goes away. That is a big advantage to a chimney starter. It gets the lump burning clean and hot; and does not heat up the egg. Once dumped while burning hot and clean, the egg can then be brought up to the desired temperature with clean burning lump. Lit up the mini not to long ago with a fire starter and CharBroil Lump (prefer a fire-starter with the mini). After 5 minutes went to check on it. It was at 375* and no smoke with a double handful of leftover lump and the same amount added to it.

Are you saying this to me?

feef706

I'm with the majority here, use RO as a staple due to price and quality and can't say I've had this issue, start mine with a chimney these days also.

BilZol

I'm hoping my Walmart puts their RO on clearance soon. If they go to half of what it is now 10 for 18lb I'll buy the pallet. At 10 for 18 it's a deal but I'd rather not have to babysit it for that. 

Mikee

bigalsworth said:

Mikee said:

bigalsworth said:

your temp gauge shows under 300 degrees

The hotter the lump the quicker the smoke goes away. That is a big advantage to a chimney starter. It gets the lump burning clean and hot; and does not heat up the egg. Once dumped while burning hot and clean, the egg can then be brought up to the desired temperature with clean burning lump. Lit up the mini not to long ago with a fire starter and CharBroil Lump (prefer a fire-starter with the mini). After 5 minutes went to check on it. It was at 375* and no smoke with a double handful of leftover lump and the same amount added to it.

Are you saying this to me?

No, I was quoting you. You brought up a good point about the temperature being on the low side.

Canugghead

Canugghead said:

any chance the lump or egg interior was damp? just wondering

Lit my XL after more than a month of non-use, with the recent hot-cold-wet weather fluctuations, it was damp inside, the shine you see on the gasket/grid/ps is moisture...



Lit in one spot only for L&S, vents partially opened, about 30 minutes later at 200 dome, me thunk it's more moisture than smoke, no nasty smell...

Canugghead

started cooking soon after taking above pix, came out fine, no ash tray taste...

minniemoh

Canugghead said:

Canugghead said:

any chance the lump or egg interior was damp? just wondering

Lit my XL after more than a month of non-use, with the recent hot-cold-wet weather fluctuations, it was damp inside, the shine you see on the gasket/grid/ps is moisture...



Lit in one spot only for L&S, vents partially opened, about 30 minutes later at 200 dome, me thunk it's more moisture than smoke, no nasty smell...

Glad your cook turned out good. Nice looking ribs.

Mine smelled like a wet campfire at the start of this thread. Last night, I grabbed the same bag to make some brats. This time when I dumped it in the egg, I found 4 pieces that were just dirty wood - not even close to charcoal. I believe that was my culprit last weekend but I didn't notice when I filled the egg. I know it wasn't moisture as I had the egg covered. I completely cleaned it out before the cook last Saturday too.