Smoking with fresh lump

krb

I'm going to do my first brisket on the egg this evening and I'm curious about a topic that came up in another thread regarding direct grilling. With fresh lump, the coals need to ash over a bit to prevent a bitter taste being imparted to the food.

Is this just not a problem with low-slow cooks? For a 20hr cook, obviously there's quite a bit of lump that will not start to burn until late in the cook. Problem or not?

Celtic Wolf

You should always let the smoke clear!!

Ike Witt

When you first light the lump you will see quite a bit of first, black smoke, then it will lighten up. This takes maybe 15 min at most. After this burn off, the smoke will mostly clear, you are ok to start cooking.
I'm sure someone here will have a thread or link with pics. I've seen it before but don't remember where.

best
allen