Blue smoke and white smoke

I'm going to try to keep this simple.

• Both vents stay fully open at light up
• Close both vents to a point when you get close to desired temp if there is no white smoke.  Half inch to inch both top and bottom for 250-350 range
• I usually have to take it to about 400 at light up, close bottom vent completely and keep top open completely.  This cuts down bad white smoke if you have it
• Don't worry about having to bring down temp unless you let it go to 600+
• Most of my cooking is done in the 250-350 range.  Master that and you figure out the majority of food cooked on the egg.  Not all, most
• To me its 'cured' when there is no more smoke coming out.  No matter if its 250 or 350
• Once there is no more smoke from the hardwood charcoal, then I put wood chips or chunks on the fire

Hope this helps!

Just chose you lighting method and light. Close lid. Prep food or whatever. TAke a peep at egg and catch temp on the way up. If shooting for 350 I start claiming down vents around 300. You will get hang of vent settings with practice. Once you have the vent setting, I let it burn for 20-30 minutes while I am prepping everything inside. Never really time it but when I go back out the egg is burning clean. In other words, there is no exact science. Now some lumps do burn differently but that is whole other can of worms. Good luck

Your little black metal adjustable THINGIE on top, put out in the garage as you do not need it. I have four Eggs on the patio and none have them in over 8 years. 

+1 on the rock wood. Just tried a bag my last 3 cooks. It gets up to temp and ready to cook real fas. 

theyolksonyou said:

Darby_Crenshaw said:

If it is new lump it will take longer to burn clean

but it either case, just smell it. If it smells good it will taste good

This is all you need to know. Whatever lump, whatever temp, whatever lighting situation. Stick your hand in the smoke, smell the smoke. If you're adventurous at high temps, stick your nose in the smoke 

You also have to be tall enough to get your nose over the daisy wheel.  I am not.  :(

Davec433 said:

What I do before all my big cooks, guests or if I have time the day before is bring it up to 350 for an hour and then shut it down. Then on cook day I just bring it up to temp and it's good to go.

Brilliant

Many ways to skin a cat, I guess. I use the daisy wheel, but also prefer using lower temps to turbo for most things unless limited for time. Just feel like I get better results. Once you get a few cooks in you'll figure out what works, but my humble advice is to keep it simple. Your nose will let you know when it's ready to cook.

@SGH dude ....please explain...is there something I am missing?