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White smoke after placing brisket on egg question.

dstearn
dstearn Posts: 1,705
in EggHead Forum
Last night I started the egg with one BGE starter cube at 7:00. I waited until the egg slowly came up to 225 temp. By then the white smoke had cleared. I then added a few post oak chunks and platesetter. Waited for a half hour and then placed the drip pan and brisket on fat side down. There was white smoke for at least 45 minutes that started after I put the brisket on the egg. Was this just the fat evaporating and not the VOC's? The dome temp spiked up to 280 for an hour and eventually settled down to 250. The grid temp using the DigiQ DX2 has been steady at 225 thru the entire cook.
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Comments

  • gator_egger
    gator_egger Posts: 68
    Wow, 8 threads for one cook. Rofl =))
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  • dstearn
    dstearn Posts: 1,705
    gator_egger said:
    Wow, 8 threads for one cook. Rofl =))

    I suffer from OED. Obsessive Egg Disorder.
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  • Foghorn
    Foghorn Posts: 10,250

    "Was this just the fat evaporating and not the VOC's?"

    I can't answer that question with 100% certainty, but I'd be really surprised if you got any unpleasant taste from this. It may have been the oak catching fire and burning. 

    Was the drip pan raised slightly off the platesetter so that the drippings wouldn't burn?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • jlsm
    jlsm Posts: 1,012
    It was the oak. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • cazzy
    cazzy Posts: 9,136
    edited August 2014
    gator_egger said:

    Wow, 8 threads for one cook. Rofl =))

    No kidding Lmao

    @dstearn‌ It's just as effective to make one cook thread and bump it with questions as they come along during your cook. That's what the majority does and it works well.

    In addition, while the search tool isn't the greatest, it will usually yield decent results.
    Google works even better: http://bit.ly/Y3MRtB
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    edited August 2014
    @dstearn‌
    As I was not there to see your set up I'm just speculating at this point. But that being said I have had a little experience with flue and convective gas path applications. If i read your details correct above, you stated that you added a drip pan after the egg was stabilized. This changed the draft path hence causing oxygen deprivation. Next time try stabilizing with everything in place except the meat. Why? When you set your vents you will be setting it to the true setup of how the convective path will be flowing per the cook. You will in affect be truly stabile and locked in with the correct air mixture and flue flow. The addition of the meat will be far less dramatic as it sits in the path of the drip pan and indirect piece. I feel that this may help my friend. However I could be off by miles.

    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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