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bad smoke

cooksomecooksome Posts: 88
edited 10:56AM in EggHead Forum
Today I cooked 12 stuffed chicken breast bacon wraped
4 leg quarters and a few peppers. [sunday lunch] cooked about 350 indirect and in my words waisted them. I know it was a lot of bacon and chicken but they were smoked up bad now I think I was controlling the temp with the dasiy wheel instead of the lowwer vent. Have anyone had such a thing happen? Smoke really bellowed the whole cook. sorry no pictures.


  • 2Fategghead2Fategghead Posts: 9,623
    Can I assume you let your egg stablize at 350° after lighting until all the bad smoke cleared.

    You said indirect did you use a drip pan raised off the plate setter.
  • no drip pan but raised by the platesetter legsup .
  • 2Fategghead2Fategghead Posts: 9,623
    My guess you smoked your food with your drippings off your cook. If you do it again I would have a raised drip pan on your plate setter it may work. Tim
  • Cooksome, this one is a bit hard to help you diagnose.

    2fategghead has already mentioned the two most likely problems:
    a) not letting your egg stabilize and burn off the bad smoke first
    b) no drip pan so your drippings burn causing smoke

    There are 2 other things you might want to check:
    1) make sure your grid is clean before every cook.
    2) minimize the use of wood chips or chunks when cooking chicken since it really soaks it up
  • thanks yall its the first time this happen I'llbe sure to use a drip pan next time
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