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Hi all,
Set up my XLBGE with a large batch of BGE lump and started with an electric starter like I always do. The fire has been burning for over an hour and I am still getting lots of white smoke. I had the temp at 250 first, and then thought raising the temp to 350 would burn off the white smoke, but that has not happened. What can I do to get rid of the white smoke? I have not put my butts in yet but time is becoming an issue. II have 32 lbs of butt to cook (4 8lbs pieces in 2 v-racks. BTW, I did a search and read many of the posts regarding white smoke, but everyone seems to take the position that the smoke will just burn off. Normally, it does for me too after about 10-15 minutes of burning.
My set up is large lump first in, then 6 large pieces of apple wood, then medium lump, and finish with smaller pieces of lump. Put platesetter with feet up, drip pan without liquid on top of wadded up HD Alum foil to separate from platesetter, and grate on top.
Any help is deeply appreciated.
Thanks,
Freaking out in Southern Cal.
Comments
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Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat
nolaegghead,
Thanks for the quick response. The temp here is cool, but not damp. The lump is brand new and has not had time to absorb moisture as I bought it today. The smoke smells acrid and hurts my nose when I check it. I just opened the bottom vent all the way to get more air in and raise the tempt to burn it off.
Update,
Dome temp now at 400 and still white smoke is pouring out of the top vent. Do I stop this and start over?
This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite.
Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat
This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite.
Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat
This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite.
Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat
Ok guys, I closed the vents down to the point I would have if I was cooking at 250 and loaded the meat. We'll see what happens.
Thanks for all your help. I'm going to have a beer. If the butt tastes crappy, then we'll just order KFC for 40 people tomorrow.
Ya'll have a good evening.
I'll post in after the cook to let you know what happened.
Thanks again.
This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite.
Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat
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