Short smokes

Powak · March 2016

what's the key to getting good smoke on short smokes on the egg? I mixed some mesquite chips with the lump, got it fired up with the electric starter. Then I tossed in a good amount of mesquite chunks, put the plate setter and grate in and closed the lid till the egg was up to smoking temp (about 10 minutes). While working it's way up to 250 my egg was smoking like a sonuva gun but it seems like as soon as I tossed on my meat the smoked cleared right up. Do eggs burn the smoking wood invisible? When I used my WSM I always got maybe 2 hours of visible smoke before it just ran clear.

chadpsualum · March 2016

You want the smoke to be light blue in color (not the thick white smoke that starts during light up).

You can always wait a little longer after you light the egg to put in your wood. That may keep it from all burning up before you put your food on.

bhedges1987 · March 2016

Yeah. I'll always have a few chunks of wood mixed in my coal no matter what I am cooking. But as the above poster stated, you can just throw a wood chunk on about 5-10 min before your meat goes on. Or a handful of woodchips.

Powak · March 2016

Yeah I was getting no smoke. Do you gotta go heavier on the egg to get good smoke for fresh sausages and smoked burgers? My burgers got a nice smoke flavor but the sausages really didn't get a good smokin' and they went on at the same time, the burgers were on for an hour and the sausages almost 2 hours.

bhedges1987 · March 2016

Are you cooking your burgers low and slow? When doing burgers, I go at like 450 and throw a chunk of wood in there. The fire is burning very clean and producing a thin blue smoke and almost non existent. I always get a nice touch of smoke and a smoke ring on my burgers.

As for the sausages, yeah I would just put a chunk on and a handful of chips about 5-10 min before the sausages go on.

Your food is going to taste a lot different than your WSM. I assume you were using briquetts in that smoker? If so, what you were originally tasting as "smoke" might have just been the briquette. If so, my guess is you have switched to lump and you are actually getting a good clean fire and smoke which is resulting in a different flavor profile than you are used to.

Mesquite is pretty hard core as well! Ask whoever your eating with if they taste smoke. My guess is they are.

Powak · March 2016

That sounds about right. Sausages in the WSM came out almost blackened with strong smoke flavor (probably the briquettes) and 1/4" smoke ring after being smoked for an hour and half at 235-250 degrees.

Short smokes

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