How to reduce smoke during lightning up

markopa · March 2014

Hello all !

A proud large egg owner and first post. So by now I pretty mastered how to play with temperature and bbq/grilling in general. However there are two things that bothers me. The first thing is the smoky flavor that on longer cooks tend to preveal on the meat taste, but that's something I'm gonna address on another topic.

This time I would like to hear your opinion about lighting up with fire starters. So, I use the BGE original charcoal and light it up using fire started. With the bottom vent fully open and the lid open I fire up the starters. After very few minutes, when I feel they are burning well I close the lid (without the daisy vent). There is moderate smoke coming out and that's normal. Then after about 5~10 minutes heavy, real heavy white smoke is coming our for the next few minutes (5 ~ 10 approx). After that is stabilizes and the temperature starts rising. Here I put on the daisy well and start to stabilize the temperature.

The problem lies in the meantime when the heavy smoke starts coming out. The problem is that neighbors are starting to complain as I use the BGE very often. Do you guys know why this heavy smoke is coming out and if there is a way to prevent it ?

Thanks, Marko

johnkitchens · March 2014

Yes there is a way to prevent it.

I had the exact same scenario concerning the white smoke. I think I have more tolerant neighbors though. Mine just try to get a dinner invitation when they smell or see smoke!

I was using BGE lump and and had the same white smoke. I switched to Rockwood lump this weekend, and I didn't have that thick white smoke. Almost no smoke at all in the initial start up.

It only smoked when I added my wood chips.

I think if you change lumps you will notice a difference.

BigWader · March 2014

When you light the egg are you mixing the old lump to sift the ash through the grate? Do you clean out the ash regularly? When you close the lid there needs to be good airflow to develop the chimney effect of the egg. I've seen a video where a guy stuck a chimney flue piece on top of the egg to really create the draw and get it up to temp quicker.

I generally leave firestarters with the lid open until the starter cube is pretty burned up and I put more lump on top of it to get it going. When I close the lid there is already a good glowing set of coals. The heat can jump up on the dial and then I let it stabilize for 10-15 minutes to clear VOC smoke from the lump.

I also agree that BGE lump seems strong smokey tasting and recommend different brands (WGWW, Basques, Maple Leaf)

Skiddymarker · March 2014

Welcome.

The heavy white smoke is the VOCs burning off, you get complaints because it does have an acrid smell, it is the bad stuff. Sounds to me like everything is working pretty much as you can expect. You could try another brand of lump, and do not have any smoke wood in the egg. See if that makes a difference.

Not knowing where you are, hard to suggest a lump, Wicked Good Weekend Warrior is a clean burner and in Canada, Maple Leaf is excellent. BGE is basically RO and it does have both start up smoke and adds a smoke flavour to the food, IMHO.

saluki2007 · March 2014

+1 for making sure your cube has completely burned out before shutting the lid. Another possibility is if you had done a "greasy" cook last time and that is sitting inside your egg or directly on the lump. Try using a drip pan to catch this or let your lump burning longer before shutting it down to allow the grease to burn off.

stevesails · March 2014

Wow. How close are your neighbors?
Mine never come outside so that it's not an issue?

jhl192 · March 2014

I think you are doing the light up correctly. The smell should not be that bad. It mostly bothers me on a chicken or fish dish if I put the meat on too soon or if I haven't done CLEAN BURN after a low and slow or two. I also get the startup smoke smell on my shirt so I have learned to switch shirts before I sit down to eat. Unless you live in an apartment complex with decks adjacent to other decks or you live in California, your neighbors are crazy.

Little Steven · March 2014

markopa said:

Hello all !

A proud large egg owner and first post. So by now I pretty mastered how to play with temperature and bbq/grilling in general. However there are two things that bothers me. The first thing is the smoky flavor that on longer cooks tend to preveal on the meat taste, but that's something I'm gonna address on another topic.

This time I would like to hear your opinion about lighting up with fire starters. So, I use the BGE original charcoal and light it up using fire started. With the bottom vent fully open and the lid open I fire up the starters. After very few minutes, when I feel they are burning well I close the lid (without the daisy vent). There is moderate smoke coming out and that's normal. Then after about 5~10 minutes heavy, real heavy white smoke is coming our for the next few minutes (5 ~ 10 approx). After that is stabilizes and the temperature starts rising. Here I put on the daisy well and start to stabilize the temperature.

The problem lies in the meantime when the heavy smoke starts coming out. The problem is that neighbors are starting to complain as I use the BGE very often. Do you guys know why this heavy smoke is coming out and if there is a way to prevent it ?

Thanks, Marko

Easy, throw out your firestarters and get a map torch.

johnkitchens · March 2014

I used to use the firestarters, but I have switched to rubbing alcohol. Cheap, easy, and fast. Just like my senior year prom date.

markopa · March 2014

Wow. That's support

Thanks.

So, I live in EU, Slovenia. I live in a kind apartment complex with gardens. But, as said the smoke isn't bad while cooking.

The problem seems to be when the fire starters are about gone and the lump isn't full turned on yet. There are about 5~10 minutes where the amount (not taste) of smoke is just excessive. Half of the neighborhood is in smoke. When the lump turns fully one the smoke reduces to minimum.

I don't think there is a problem of ventilation which reduces the chimney effect. When the lump is turned on I can easily rise the temp which tells me my air vents are not filled up with dust/ash.

Maybe I'm just closing the lid a bit to soon.

Justacookin · March 2014

just burn a old tire in the back yard and then going forward they will have nothing to complain about.

Tjcoley · March 2014

+1 on not closing the dome until the fire starter is completely burned up. If still burning, when you close the dome the flame goes out and whatever is left of the starter just smokes.

markopa · March 2014

Justacookin said:

just burn a old tire in the back yard and then going forward they will have nothing to complain about.

I'll try that after trying with a gas torch

SmokeyPitt · March 2014

I really think it is the starters...like others said don't close the lid until you are sure they are completely burned up and only the lump is left burning.

GQuiz · March 2014

johnkitchens said:
I used to use the firestarters, but I have switched to rubbing alcohol. Cheap, easy, and fast. Just like my senior year prom date.

How do you incorporate the rubbing alcohol? Paper towel?

jeroldharter · March 2014

The obvious thing to do is to make some ribs for your neighbors and thank them for tolerating your smoke and let them know you would be happy to help them grill sometime. You can't make an egg smokeless.

johnkitchens · March 2014

@GQuiz when I place my lump I remove some of it so that I have a hole in the center. I just pour some rubbing alcohol on the lump in the hole.

I then light it and place the lump I removed from the hole back on top of it kind of campfire style I guess.

It doesn't take long at all to get it to temp using this method. All I can buy locally is the 70% rubbing alcohol so I am probably using more than I would have to if I could get my hands on the 90%.

I have tried starter cubes and a wesson oil soaked paper towel. This way works better for me. It is the only way I plan on lighting my Egg now.

GQuiz · March 2014

Sounds cool. I'll give it a try. Thanks

Shiff · March 2014

I start my charcoal using 91% alcohol purchased at Walmart. I use a pencil to poke a tiny hole in the seal and then squirt a little alcohol in 4 places in a circle about 4 inches in from the outside rim of the charcoal. Then a little squirt in the center. Wait a few seconds then toss in a match.

Alcohol burns clean and quickly starts the charcoal. It is very safe as long as you stand back a little when dropping in the match. The warmer the day, the more it evaporates before lighting and can cause a flash. In the winter, it doesn't evaporate and I actually have to hold the match at the squirt points.

How to reduce smoke during lightning up

Comments

XL BGE; Schertz TX by way of Stow OH. #egghead4life

XL BGE; Schertz TX by way of Stow OH. #egghead4life

Categories