HELP- FIRE TROUBLE

robertgt812

Trying my 2nd low and slow- actually shooting for turbo at 325-350. Always have trouble starting it. Its been lit for an hour but still lots of white smoke. When I open up flames shooting around the platesetter. Currently at 300. When can I put this damn meat on? Sorry frustrated
RT

1voyager

What did you use to light the fire?

robertgt812

the little square cardboard things- Using Cowboy lump

PBandJ

Did you calibrate the thermo?

pgprescott

Couple questions. Is the plate setter clean? What is your lighting procedure? What did
you cook last time and was it direct or indirect? 

 Cooking chicken is a common culprit. Chicken fat billows out white smoke like nobody’s business. A dirty plate setter will also produce acrid smoke. 

I like to light mine and leave the lid open til the coals are glowing about the size of a softball. Then I close the lid and sail it back a bit and lastly close the vents down to my approximate resting place. Then I put the plate setter in. I know it’s a heat sink and I am prepared for the temp to drop, but no worries it will stabilize. 

Once you master the whole fire building process, it’s all gravy!

robertgt812

no but also using a wireless thermometer which is within a few degrees of BGE thermometer

RRP

Have you calibrated your dome thermometer?

Did you put any wood chips or chunks in? If so had you soaked them in water first?

Have you sniffed that white smoke? Has it rained there recently so that the white smoke you are seeing actually steam?

pgprescott

The big flashback fire Indicates the initial fire may have spread too much prior to damping it down. You are seriously choking a large fire IMO. Next time don’t let the coal get too lit before you dial it back. 

robertgt812

plate setter clean- using a foil covered plate on top of platesetter. Started fire with 2 cardboad squares with lid open until fire was started. THen put in platesetter and grill and my fire temp probe and shut lid- continuous white smoke. TEmp was slow to come up but now when I've opened lid getting fire coming up around platesetter

robertgt812

No wood chunks, no rain- yes probabably had fire spread ttoo much because temp was going up waaaay to slowly. appreciate the comments- so now what do I do?

YukonRon

RT,
Without more information, I think you might want to check 2 things: air flow and fuel.
First the fuel.
A few things may be at work here. The type of charcoal you are using could be the problem. Some are better than others concerning "smoke free" times. Another issue could be fat accumulation in the egg, if you have used it frequently occasionally you have some build up that needs to burn off. Third thing to check is moisture content within the egg or the fuel itself. All of these issues may cause extended time for you to get to th he good smoke you want before cooking.
Airflow is the next concern. Uncontrollable flames will be aided with too much air. Having your egg closed running around 300F or above, then opening the egg, introduces a lot of air, which can cause the flames you had described. It never hurts to check the seals and vents for a tight fit.
It may be as simple as fuel choice.
I am sure others will point out anything I have forgotten or missed. Sorry about your troubles, I went through the same issues when I started, and my solution was very simple, I changed out my lump, and became a better, and less frustrated cook, immediately.
It is better not to cook until the white smoke is completely gone.

RRP

Here's a trick that works for me when the temp has gotten away from me - I soak 2 or 3 large handfuls of chips in hot tap water for 20 to 30 minutes and then place them on the hot burning lump. I've been able to drop the temp as much as 100º.

robertgt812

thanks again all. My first time using Cowboy brand lump had previously used the BGE brand plus a bag a neighbor with a BGE recommended. Now have lighter bluish smoke 1.5 hours later
RT

Eggdicted_Dawgfan

Try rockwood one time. Night and day between that and cowboy or BGE.

1voyager

The Rutland starter squares?

I use two starter squares situated close to the front of the Egg above the vent.

I light the squares and then close the lid. The dome temp spikes to around 400 degrees then slowly drops to 200 as the starters burn out. The burned-out starters spew white smoke, sometimes a lot, for about 15-20 minutes until the fire from the lump burns the rest of the starter material. 

Maybe one or more of the starters are smoldering?

JMCXL

I am about 22 min into firing mine up and still white smoke, just patiently waiting for it to clear. Sometime it just takes longer , lots of factors as mentioned above

pgprescott

I only use one lighter cube/ square for any low and slow cook. Two will over do you fire size. 

510BG

robertgt812 said:

Trying my 2nd low and slow- actually shooting for turbo at 325-350. Always have trouble starting it. Its been lit for an hour but still lots of white smoke. When I open up flames shooting around the platesetter. Currently at 300. When can I put this damn meat on? Sorry frustrated
RT

I have the same issues can't seem to master the art of cooking on a BGE

Cornholio

Are you guys drinking enough while using the egg?  Only problem I’ve ever had was not remembering how I finished a cook.  Usually no problems getting the fire started while enjoying a couple beers.  

I’ve used both starter cubes and an electric starter and both work fine for me.  I just get a little fire going in a couple/few spots ensuring they are actually going to keep burning then put in accessories and bump temp up from there.  Much easier to get a fire bigger or relight than to try and get temps down after getting too high.  I did make the mistake of trying to get too many red hot coals for lower temp cooks in the beginning but learned to be patient and practice my 12oz curls. 

JMCXL

Did a video this morning showing how I setup/Start for a LS. Take a look
https://youtu.be/Z1JiLWN-gGE

RRP

robertgt812 said:

Trying my 2nd low and slow- actually shooting for turbo at 325-350. Always have trouble starting it. Its been lit for an hour but still lots of white smoke. When I open up flames shooting around the platesetter. Currently at 300. When can I put this damn meat on? Sorry frustrated
RT

SO   how did it turn out? 

510BG

Great video. Getting the egg up to temp isnt a fast process. 

510BG

started the fire in three spots at 8:00am pst food on at 9:45 temps stable at 290 dome