smoke time?

eggaggie

I have done about 6 cooks on my egg, and love it.....but i want to make sure i am working the lump coals correctly as sometime the food has a different coal taste that is not always good......

1. LIght her up, let the dark white smoke burn down
2. Looking for clear wite smoke
3. Looking for the smoke with a tinge of blue in it


It is ready to cook?

gdenby

Yes, that is right.

There is a chance of creosote forming if the temperature is too low, or there is a lot of moisture in the cooking chamber. After awhile, you may notice some "hairs" forming around the top vent, where the smoke cools enough to form creosote. Time to do a high temp burn then, so the hairs don't fall onto your food.

Also, if you have grease burning in a drip pan, that will create bitter (and carcinogenic) fumes.

fishlessman

4. smell the smoke, if it doesnt smell good its not ready

civil eggineer

Use your nose instead of your eyes and you will never experience lies.

eggaggie

what exactly do you mean "smell the smoke", it smells like smoke? right?

fishlessman

smell it when its black and acrid, smell it again once it almost disapears, you will know the difference after that