Good smoke/Bad smoke

Borders

Often at the beginning of a cook, sometimes for a long period I'll have thick dark smoke that just hangs in the dome. Sometimes during a cook, after making adjustments to the vents, I'll have the same effect. This smoke usually doesnt taste good. Sometimes it doesnt happen at all.[p]What's going on and how do you avoid it?

Unknown

Borders,
I can't help but asking, how do you know it doesn't taste good and also how do you know it hangs in the dome...or in other words have you found a way to catch that dang smoke real fast and eat it right when you open the dome???

dublin

Borders,
Maybe it's time for Spring cleaning....zap that puppy up to 600* for 10 or 15 minutes, that will burn all the old grease and kruds out of there, that should help.
dublin

Nature Boy

Borders,
Are you using just lump, or lump with wood chunks?[p]Either way, it is usually a sign that you do not have a clean burning fire, and possibly moist lump....or leftover grease on your lump. I like to let the fire get established for some time until the smoke cleans up to a thin blue stream. You sure don't need to see the smoke to get a good smoke flavor.[p]After adding wood, I usually wait up to a half hour for the smoke to clean up. And I usually try give it plenty of time even with straight lump. You could have some funky lump also....what kind are you using? Usually it is nothing a little time won't clear up. [p]Hope it helps a little. I agree that it sure don't taste good if you start your meat too early before the fire is established. nasty.
Beers!
Chris

The Naked Whiz

Chet,
I was thinking the same thing, but didn't want to ask, LOL![p]TNW

Borders

Nature Boy, I only use Cowboy lump. Just jokin'. No I use mostly BGE lump. It's not wet, unless via humidity. I've had it happen with chips and chunks. I'm definitely not waiting half an hour after adding wood. I'll try that.

Borders

Chet, I just spread it on a cracker. we're talkin' thick.

Nature Boy

Borders,
LOL. Was gonna say, Cowboy and Millazo are some of the worst I have tried. [p]BGE lump is good and consistent. Give it some more time and I think you'll notice a big difference.[p]Happy clean smoke to you!
Chris

Wardster

Borders,
I hear ya man. I get the same thing from time to time. If you are cooking Border Burgers as much as you say, I bet you get a good amount of grease and blue cheese drippings in the coals. This can cause it. Also, it does help to get a fire established before using chips or adding meat... not the I can always wait that long!
We will be going fishing soon man. I have to get a tune up on the boat and I'll let you know.

Borders

wardster, Tight lines to ya. I'm kayak fishing in Flamingo Friday--weather permitting