Trouble with Smoke...

oskee2004 · August 2018

New here... had my large BGE for about a year. Used to do everything on pellet cooker but I really like the more natural feel of the egg. Only complaint is that I occasionally seem to get some thicker white smoke that is pretty persistent. It might thin out if I give it time, but when I put the protein on, it comes back heavy. I've noticed it quite a bit recently - with chicken in particular. I've read on the forum that it can just be steam, but it has an unpleasant smell and leaves a campfire odor and bitter flavor in the food. I never used a drip tray and I'm thinking that might be the culprit... drippings burn on the plate setter?

Wife is taking a girls trip this weekend, so its just me and our three boys - plan to "eat some piggy" as the little guy says. Would appreciate any insight you can share.

DMW · August 2018

Welcome to the zoo.

We'll figure this out.

Yes, start using a drip pan, elevated from the plate setter. You can use nuts (metal ones, not almonds), small balls of foil, etc.

Next, what charcoal are you using, and how long after lighting are you waiting until you put the food on? Also, how much wood are you adding to the lump?

oskee2004 · August 2018

Thanks. I've used a couple different types of lump - last couple on Jealous Devil. I try to let it burn for a while. Use a fire starter from BGE and let it burn for probably 30 min before closing lid and stabilizing temp. Wood varies, but usually 3 or 4 chunks that I mix in with lump before lighting the fire starter.

DMW · August 2018

oskee2004 said:

Thanks. I've used a couple different types of lump - last couple on Jealous Devil. I try to let it burn for a while. Use a fire starter from BGE and let it burn for probably 30 min before closing lid and stabilizing temp. Wood varies, but usually 3 or 4 chunks that I mix in with lump before lighting the fire starter.

OK, forgot to ask, what size egg do you have?

oskee2004 · August 2018

Large

DMW · August 2018

oskee2004 said:

Large

Got it. Here's where I'd start.

When using the starters, make sure it is completely burned and gone. If there is any of it left, get it out before closing the lid, those things make nasty smoke.
After the lid is closed and the egg is up to temp, wait until the smoke seems to be gone. Sniff the smoke coming out. Or, hold your hand over the exhaust for about 5 seconds, and then smell it. If it smells like an ashtray, or anything you wouldn't want to eat, it isn't ready yet.
Back down on the wood chunks. 3-4 decent sized chunks in a Large might be too much, depending on the smoke profile of your lump.
Give a neutral lump a shot, such as Rockwood. I haven't tired Jealous Devil, so can't speak to its smoke profile. Rockwood is (IMHO), the most neutral lump on the market currently. I've been able to cook on that 15 minutes after lighting, where with say Royal Oak, there have been times I've waited almost an hour before the smoke mellowed out enough to put food on.

Give the above a shot and report back, we'll get you sorted out.

SGH · August 2018

On top of everything else already said, and simply for the sake of thoroughness, give your egg a clean burn with the plate setter inside. Never know what kind of gunk and build up is in or on the ceramics.

oskee2004 · August 2018

Thanks for the advice. I'll give it a try and let you know. I'm thinking the lack of drip pan might well have led to grease running into lump that might create some problems???

I appreciate the additional thought, SGH, I let it burn for about an hour at ~800 after the last cook (with plate setter in). Hopefully that was enough - amazing how much cleaner everything looks!

Thanks again for the advice.

StillH2OEgger · August 2018

oskee2004 said:

Use a fire starter from BGE and let it burn for probably 30 min before closing lid and stabilizing temp.

You've already received the advice you need, but I just wanted to add that I'm not sure what benefit, if any, there is to letting it burn for 30 minutes before closing the lid -- unless you just want a roaring fire for some direct grilling. Once the starter cute burns out you should be able to add platesetter, drip pan or whatever else and close the lid and wait for your desired temp.

minniemoh · August 2018

This is along the lines of @StillH2OEgger shared above. If I leave my dome open for 30 minutes to start the fire, I end up with way too much lump burning to have a small stable fire for a good low-n-slow smoke. My guess is that you're getting a lot of nasty smoke because you have a much larger fire than you need and when you close the dome and restrict the oxygen, you are getting a lot of smoldering smoke as the larger fire is running out of oxygen. Where as if you keep the fire small by closing the dome sooner, you will end up with a cleaner burn and you will get your wood chunk smoke flavor you're looking for.

unoriginalusername · August 2018

DMW said:

Yes, start using a drip pan, elevated from the plate setter. You can use nuts (metal ones, not almonds), small balls of foil

Holly crap this makes so much sense.... I’ve been buying bull testicles every trip to the butcher based on reading about others putting nuts between the platsetter and drip pan. Its gross and smells terrible

oskee2004 · August 2018

Went ahead and ran a test run tonight... wife left at noon, so good time for boys' weekend to kick off with some drumsticks.

oskee2004 · August 2018

Image: https://us.v-cdn.net/5017260/uploads/editor/1r/kihnxv8bcffk.jpg

Did a couple of different types (for the boys) and forgot to get pick before I pulled the mild seasoned legs off the grill, but wow... look at that junk in the drip pan... no wonder I was getting some grease fire smoke!

oskee2004 · August 2018

Image: https://us.v-cdn.net/5017260/uploads/editor/r9/y1mac4srh96g.jpg

Did a few with very basic seasoning for the boys... 425 for about an hour and a half...

oskee2004 · August 2018

Image: https://us.v-cdn.net/5017260/uploads/editor/iv/vzmg1shi28to.jpg

They tasted amazing... drip pan made all the difference. Absolutely no thick white smoke and flavor was perfect. Best was to describe the improvement it is this picture of what my 4 yr old did to his *first* drumstick...

Thank you all for the advice!!!

oskee2004 · August 2018

*** "Best way to describe the improvement is this..." ***

DMW · August 2018

oskee2004 said:

Did a few with very basic seasoning for the boys... 425 for about an hour and a half...

Told you we'd figure this out. 425* for 1.5 hours seems a bit long for drumsticks, but the good thing about legs and thighs is they can take it. If you don't have a reliable instant read thermometer, get one. Drumsticks are good anywhere between 180* and 200*.

oskee2004 · August 2018

Even my little guy (18 mos) threw a fit when I cut him off!

ewyllins · August 2018

@oskee2004 good job. There is a ton of great advice form these people.

northGAcock · August 2018

DMW said:

oskee2004 said:

Thanks. I've used a couple different types of lump - last couple on Jealous Devil. I try to let it burn for a while. Use a fire starter from BGE and let it burn for probably 30 min before closing lid and stabilizing temp. Wood varies, but usually 3 or 4 chunks that I mix in with lump before lighting the fire starter.

OK, forgot to ask, what size egg do you have?

Are you asleep again? "had my large BGE for about a year."

THA · August 2018

As a thought, instead of using those firestarter cubes, use a propane torch to start lump in about three places or even take a wadded up paper towel and soak it with cooking oil and use that for a starter. No foreign petro chemicals that way.

Don't start too many lumps for a long slow cook, have plenty of lump but don't start too much of it. If cooking a high temp cook like steak, start it all around to get a high heat. When cooking, the amount of air determines how much lump is burning and the more lump, the more heat.

lousubcap · August 2018

@oskee2004 - welcome aboard and enjoy the journey. As you well know, have fun.

Way to solve the issue. Great looking 'sticks and that is definitely a top level endorsement pic.

oskee2004 · August 2018

Thanks, @THA ... tried the propane torch I use to finish steaks with the sous vide, and it worked perfectly; will definitely ditch the starter bricks. Appreciate the advice!

Terrebandit · August 2018

I think clean burns are risky so I don't do them. I always use a drip pan.

Your smoke problem is definitely related to grease build up. After doing a big brisket or a couple pork butts, I always get excess grease in mine. A Couple cooks following those are a little smoky but it eventually burns off. Good luck.

Trouble with Smoke...

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