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Smoking

divr71
divr71 Posts: 82
in EggHead Forum
Do you guys wait for the wood to burn down before putting meat on? I've read where some wait and some don't. Thanks for your help.p
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Comments

  • buzd504
    buzd504 Posts: 3,878
    As long as you wait until the coals burn clear and your temp is stabilized, you should be fine.
    NOLA
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Not sure what you mean my waiting for the wood to burn down but, like @buxd504 said, wait for the smoke to "clear" and your temp to stabilize. This can often take 1/2 hr. or more depending on lots of factors.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
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  • SenecaTheYounger
    SenecaTheYounger Posts: 368
    My simplest test has always been to smell the smoke coming out of the top of the chimney.  Once the starter cubes are burned away, the smoke typically smells good.  I put the food on then.

    I do not trouble myself with waiting for the ideal thin blue smoke, but those who do are very happy with the result. 
    -------------------------------------------------------------------------------------------------------------------------------
    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

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  • SGH
    SGH Posts: 28,989
    @divr71‌
    Sir you have asked a two fold question. I presume that you are inquiring about cooking on the egg. In that case the answer is yes you must let the smoke turn clear or very light blue or your meat will pick up a very bitter taste. On the egg when using wood it will be smoldering instead of burning and this can give a very off taste at first. On large off sets where the wood is usually burning this problem is nullified depending on a few factors. I can go into more detail if needed. As always I hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Little Steven
    Little Steven Posts: 28,817
    SenecaTheYounger said:
    My simplest test has always been to smell the smoke coming out of the top of the chimney.  Once the starter cubes are burned away, the smoke typically smells good.  I put the food on then.

    I do not trouble myself with waiting for the ideal thin blue smoke, but those who do are very happy with the result. 
    I believe that "letting the white/grey smoke clear" is commonly accepted as the smoke from the lump. Smoking wood smoke is fine regardless of the colour. As you say...if it smells good.

    Steve 

    Caledon, ON

     

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  • Ladeback69
    Ladeback69 Posts: 4,484
    I don't wait, I put my wood in after I get it tight or add it in before I start. Now I let the egg get warmed up after put the plate setter in. It takes a while to warm up longer if you wait to put it in. Putting the wood in early shouldn't mater if let it get hot say 20 to 30 minutes.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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