more bad/white smoke on some lump versus others

zaphod · November 4

I've just finished a bag of lump I hadn't tried in the past and consistently I had more white smoke off this lump than any other. really really annoy and bad tasting. Usually my transition from white to blue/clear smoke happens right around 325F or so independent of brand (BGE/ML). This lump was pouring out the white plume past that and while it eventually settled to nice blue/clear after an extended[1] period.

Is it the case that some lump just contains more VOC (which I understand is the white smoke source) than other lump?

[1] extended (adj) - freaking longer than I wanted to wait

Ozzie_Isaac · November 4

Yes;

Chose from the following list:
1. poorly carbonized
2. poor wood stock
3. absorbed a lot of VOC during processing, handling, shipping
4. Absorbed a lot of moisture during processing, handling, shipping
5. All of the above

zaphod · November 4

Thanks. I wonder if it was an off bag or if that is just how this lump performs. I'll likely try another bag someday or maybe talk to the distributor.

Ozzie_Isaac · November 4

zaphod said:

Thanks. I wonder if it was an off bag or if that is just how this lump performs. I'll likely try another bag someday or maybe talk to the distributor.

Quality control is lacking in most operations. I’ve had good and bad bags from:
Royal Oak, Blues Hog, Jealous Devil

I’ve had mediocre bags from El Diablo and some other off brand stuff,

Rockwood and BGE branded bags have been universally good. Sometimes smaller chunks due to handling, but always good burning and clean smoke quickly.

(I have been known to use Kingsford Blue Bags on occasion for the authentic 1980s midwestern BBQ flavor burgers and pork chops)

fishlessman · November 4

happens to me alot if i dont use the egg for a week, mostly water but can be vocs. either way it burns off in time and still cooks well. the water level is just a few feet under the egg, in the summer i start a small fire on friday just to dry the egg out for weekend cooks. when i say it gets wet in the egg, im talking theres water pooling up inside and soaking the ash and ceramics

zaphod · November 4

well, (no pun intended) that is a wet egg if there is water in it. Mine is on a desk 8 feet above the ground and under a grill cover. It be dry

stlcharcoal · November 4

Ozzie_Isaac said:

Yes;

Chose from the following list:
1. poorly carbonized
2. poor wood stock
3. absorbed a lot of VOC during processing, handling, shipping
4. Absorbed a lot of moisture during processing, handling, shipping
5. All of the above

Forgot one......lots of oil/fat/drippings in the firebox or under the dome. We've gotten a lot emails about alleged smokey charcoal, or bitter taste from it, and once I get a picture of the inside of their egg, that's usually the culprit. Clean burn at 750F+ for 10-30 minutes until the smoke is clear, the inside of the dome is clean, and just like that, no more white smoke.

Anytime I'm done cooking something fatty, I always open the bottom vent and take the cap off......let it run up until I see flames shooting out the top. Wait 10 minutes, and then close it down. That way you don't even give it a chance to permeate the ceramics.

zaphod · November 4

vegegrilltarian here, so oil/fat/drippings are low

I even use a drip pan on the plate setter when I do an extended indirect that may drip.

Canugghead · November 4

let it run up until I see flames shooting out the top
Wow, that's a lot of lump$ up in flame! good for business

j/k

lousubcap · November 5

Any time the platesetter is in it has a foil covered elevated drip pan along for the ride. Too easy and the clean up is simple. FWIW-

MaskedMarvel · November 5

I’ve had weird bits and strings of plastic in bags before. That cooks sucked.

billt01 · November 5

Ozzie_Isaac said:

zaphod said:

Thanks. I wonder if it was an off bag or if that is just how this lump performs. I'll likely try another bag someday or maybe talk to the distributor.

Quality control is lacking in most operations. I’ve had good and bad bags from:
Royal Oak, Blues Hog, Jealous Devil

I’ve had mediocre bags from El Diablo and some other off brand stuff,

Rockwood and BGE branded bags have been universally good. Sometimes smaller chunks due to handling, but always good burning and clean smoke quickly.

(I have been known to use Kingsford Blue Bags on occasion for the authentic 1980s midwestern BBQ flavor burgers and pork chops)

nothing like the familiar taste of OSB sawdust for the win... #nostalgia

fishlessman · November 5

Ozzie_Isaac said:

zaphod said:

Thanks. I wonder if it was an off bag or if that is just how this lump performs. I'll likely try another bag someday or maybe talk to the distributor.

Quality control is lacking in most operations. I’ve had good and bad bags from:
Royal Oak, Blues Hog, Jealous Devil

I’ve had mediocre bags from El Diablo and some other off brand stuff,

Rockwood and BGE branded bags have been universally good. Sometimes smaller chunks due to handling, but always good burning and clean smoke quickly.

(I have been known to use Kingsford Blue Bags on occasion for the authentic 1980s midwestern BBQ flavor burgers and pork chops)

dont know your setup with the blue bags but a grid between the bowl and fire ring for the spread of grey briquettes and the cooking grid on top of the ring and raised a little and all is good.

Ozzie_Isaac · November 5

fishlessman said:

Ozzie_Isaac said:

zaphod said:

Thanks. I wonder if it was an off bag or if that is just how this lump performs. I'll likely try another bag someday or maybe talk to the distributor.

Quality control is lacking in most operations. I’ve had good and bad bags from:
Royal Oak, Blues Hog, Jealous Devil

I’ve had mediocre bags from El Diablo and some other off brand stuff,

Rockwood and BGE branded bags have been universally good. Sometimes smaller chunks due to handling, but always good burning and clean smoke quickly.

(I have been known to use Kingsford Blue Bags on occasion for the authentic 1980s midwestern BBQ flavor burgers and pork chops)

dont know your setup with the blue bags but a grid between the bowl and fire ring for the spread of grey briquettes and the cooking grid on top of the ring and raised a little and all is good.

That does sound like a good setup! I have kickash baskets in all my eggs, but might try that setup next time. I have a couple Weber Kettles laying around I can pull parts out of. (Assuming they are there next time I go by the contested home)

fishlessman · November 5

Ozzie_Isaac said:

fishlessman said:

Ozzie_Isaac said:

zaphod said:

Thanks. I wonder if it was an off bag or if that is just how this lump performs. I'll likely try another bag someday or maybe talk to the distributor.

Quality control is lacking in most operations. I’ve had good and bad bags from:
Royal Oak, Blues Hog, Jealous Devil

I’ve had mediocre bags from El Diablo and some other off brand stuff,

Rockwood and BGE branded bags have been universally good. Sometimes smaller chunks due to handling, but always good burning and clean smoke quickly.

(I have been known to use Kingsford Blue Bags on occasion for the authentic 1980s midwestern BBQ flavor burgers and pork chops)

dont know your setup with the blue bags but a grid between the bowl and fire ring for the spread of grey briquettes and the cooking grid on top of the ring and raised a little and all is good.

That does sound like a good setup! I have kickash baskets in all my eggs, but might try that setup next time. I have a couple Weber Kettles laying around I can pull parts out of. (Assuming they are there next time I go by the contested home)

pretty sure the lump grid i use is the standard weber grid. easier to get that cleaner glowing grey uniform this way instead of stacked thick down low. you can bank the briquettes this way too off to one side

lousubcap · November 5

Good call @fishlessman. I use a weber grid in that position when wanting to up close (but no caveman) with the lump. Also have used it for a deflector/drip pan when needing the extra vertical height by then going indirect on the cooking grid at the ring. (Think turkey on LBGE.)

stlcharcoal · November 6

MaskedMarvel said:

I’ve had weird bits and strings of plastic in bags before. That cooks sucked.

That's from imported charcoal being transported in "super sacks" aka bulk bags. They a polywoven bags that are great for grains, soil, etc, but when you dump something that is sharp and jagged in it, it rips the sides and then you get the threads of plastic. Sometimes we use new ones if somebody wants 600-700# of fines, but we will never put lump in one

stlcharcoal · November 6

billt01 said:

Ozzie_Isaac said:

zaphod said:

Thanks. I wonder if it was an off bag or if that is just how this lump performs. I'll likely try another bag someday or maybe talk to the distributor.

Quality control is lacking in most operations. I’ve had good and bad bags from:
Royal Oak, Blues Hog, Jealous Devil

I’ve had mediocre bags from El Diablo and some other off brand stuff,

Rockwood and BGE branded bags have been universally good. Sometimes smaller chunks due to handling, but always good burning and clean smoke quickly.

(I have been known to use Kingsford Blue Bags on occasion for the authentic 1980s midwestern BBQ flavor burgers and pork chops)

nothing like the familiar taste of OSB sawdust for the win... #nostalgia

Coal fly ash (anthracite) is also what gives it that smell and taste. Spray a little petroleum byproduct on there for that extra kiss of nostalgia.

Makes me sick to my stomach every time I smell that combination.

zaphod · November 6

There is a company here that uses polywoven liner in their paper outer bag to sell lump. I found a chunk of polyweave mixed in with the lump in the bag I bought. just happy I spotted it and didn't burn it.

fishlessman · November 6

stlcharcoal said:

billt01 said:

Ozzie_Isaac said:

zaphod said:

Thanks. I wonder if it was an off bag or if that is just how this lump performs. I'll likely try another bag someday or maybe talk to the distributor.

Quality control is lacking in most operations. I’ve had good and bad bags from:
Royal Oak, Blues Hog, Jealous Devil

I’ve had mediocre bags from El Diablo and some other off brand stuff,

Rockwood and BGE branded bags have been universally good. Sometimes smaller chunks due to handling, but always good burning and clean smoke quickly.

(I have been known to use Kingsford Blue Bags on occasion for the authentic 1980s midwestern BBQ flavor burgers and pork chops)

nothing like the familiar taste of OSB sawdust for the win... #nostalgia

Coal fly ash (anthracite) is also what gives it that smell and taste. Spray a little petroleum byproduct on there for that extra kiss of nostalgia.

Makes me sick to my stomach every time I smell that combination.

i burn a couple tons of nut coal, anthracite. a couple pieces tossed into the lump gives it that old school nyc pizza taste. last time i looked there was only one place left using coal in the city

more bad/white smoke on some lump versus others

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