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Firs time I remember this happening

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Dawgtired
Dawgtired Posts: 632
in EggHead Forum
I’ve been running the egg at 285 for well over an hour and still getting white smoke! Ideas?

If we ever forget that we are One Nation Under God, then we will be a nation gone under.

Ronald Reagan

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  • Foghorn
    Foghorn Posts: 9,844
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    Patience?  Maybe this particular bag of lump has more VOC's than most?  How does it smell?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 32,385
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    New brand lumo?  Give the smoke the smell test-smells good you are good to go. Otherwise patience.  FWIW-
    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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  • ColtsFan
    ColtsFan Posts: 6,345
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    Grease soaked platesetter?
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • lkapigian
    lkapigian Posts: 10,767
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    Pope ?
    Visalia, Ca @lkapigian
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  • Dawgtired
    Dawgtired Posts: 632
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    It’s Fogo Premium, that I’ve been using for a year or so. I didn’t think it’s the platesetter since I always put foil down on it. 

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

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  • Dawgtired
    Dawgtired Posts: 632
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    Also, not sure if it’s related, but it took a long time to get it up to temperature as well as being difficult to light. It wasn’t wet. I kept it in the garage. 

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

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  • lkapigian
    lkapigian Posts: 10,767
    edited July 2021
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    IMO, little do do with type, more to do with the condition of the fuel/fire....moisture seems you’ve already ruled out..is your thermo accurate, I’d try running it up and get a cool bed ( problem with Kamados ) and see if it cleans up

    assuming you have 
    no wood chunks in there that are contributing 

    just my thoughts
    Visalia, Ca @lkapigian
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  • Dawgtired
    Dawgtired Posts: 632
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    lkapigian said:
    IMO, little do do with type, more to do with the condition of the fuel/fire....moisture seems you’ve already ruled out..is your thermo accurate, I’d try running it up and get a cool bed ( problem with Kamados ) and see if it cleans up

    assuming you have 
    no wood chunks in there that are contributing 

    just my thoughts
    I do have a rather large chunk of pecan wood in there. That the problem?

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

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  • Foghorn
    Foghorn Posts: 9,844
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    I do have a rather large chunk of pecan wood in there. That the problem?
    Maybe.  That's why I suggest that you smell it.  If it smells like pecan wood and doesn't have a creosote or chemical smell to it, you're all set.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • QDude
    QDude Posts: 1,052
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    How long has it been since you gave it a thorough cleaning?  Perhaps restricted airflow?

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Dawgtired
    Dawgtired Posts: 632
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    Probably about that time

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

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  • Photo Egg
    Photo Egg Posts: 12,110
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    Dawgtired said:
    lkapigian said:
    IMO, little do do with type, more to do with the condition of the fuel/fire....moisture seems you’ve already ruled out..is your thermo accurate, I’d try running it up and get a cool bed ( problem with Kamados ) and see if it cleans up

    assuming you have 
    no wood chunks in there that are contributing 

    just my thoughts
    I do have a rather large chunk of pecan wood in there. That the problem?
    Large chunk of smoldering wood in the lump will definitely smoke for awhile.
    Thank you,
    Darian

    Galveston Texas
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