Trying to correct mistakes - new guy with too much smoke

Unknown · September 2007

I am a new egg owner, but have done much research here and elsewhere. I am primarily confused about one issue and was hoping the veterans here could give me some clarification:[p]Last week I did my fist cook - ribs following Car Wash Mike's recipe - with one fatal exception - instead of following the advice to only use 2-4 wood chunks, I used about 15. The end result was a lot of smoke and ribs that were terrible due only to the excess smoke. I learned the hard way that too much of a good thing is bad! The good news is that I had absolutely no problem holding the temperature where I wanted it (250-300 range)[p]Tonight I did burgers. I filled the fire bowl with BGE charcoal, used two starters, opened the bottom most of the way and the top all the way, waited about 20 minutes and got it to about 380 and then closed the bottom to about 1/4 inch and the top until the temp held right at 400. All was well, except to my surprise there was a large amount of smoke pouring out of the top. Is this normal with no wood and charcoal that has been lit for over 20 mins? I put the burgers on and all was pretty well except the smoke continued to pour out. I am a former gas grill guy so I am not used to this - I thought once the charcoal reduced to ash the smoke would stop? When I flipped the burgers I got a pretty nasty flare up but the temp maintained right at 400 and the flare up went away when I closed the lid, but the smoke continued.[p]When it was all over said and done, the burgers actually tasted good, but I found myself rushing to get them off the egg due to my fear that I was going to "over-smoke" them the way I did my ribs. Maybe I am just paranoid due to my first cook mistake. Is smoke with no wood normal after 20 mins? Is non-wood smoke nothing to fear? Am I doing something or not doing something that I should? I even had to shower because my clothes and I smelled like smoke. I totally love my BGE, I just want to learn what I am doing wrong (if anything). I really do appreciate any thoughts. Thanks.

Bob In Texas · September 2007

Hub,
I doubt if you wood chunks burned up. Why don't you dig in and take out about 12- 13 of them, and see if that don't reduce your smoke.

Unknown · September 2007

Hub,
when i light charcoal i get it up to temp. then i wait for 30-45 min. then i put on wood chunks. i usally use 1 chunk then wait 10 min. then put meat on. you are using to much wood. try that. good luck

Pork Puller · September 2007

Hub,
my guess is that in 20 mins. the V.O.C.'s hadn't totally burned off yet, leaving you with a clear blue smoke.
when you added the burgers, they began to drip fat on the coals, adding to the already white smoke. next time ,wait until the smoke clears up before adding food. it's worth the
wait.
keith

egret · September 2007

Hub,
As Bob said below, if you left the wood chunks in from the previous cook, that was your problem. However, sometimes the lump you use will not be completely carbonized and will smoke quite a bit when bringing your egg up to temp. When that happens, I take out and discard the pieces that are smoking........

dhuffjr · September 2007

egret,
I've noticed that lately in lump. You'll see almost unburned wood....its almost like the black it does have is charcoal dust. I pitch pieces like that when I see them before I light the Egg.

Unknown · September 2007

Hub,[p]Somewhat new here too. As an old gasser myself I too use a lot of flavor wood.[p]When you first light you get the white smoke which has a 'bitter' smell and taste. Let the white go away and get to a blue or clear smoke. [p]I add add a good hand full of wood chips or 1 or 2 chunks of flavor wood. With both you will again get a somewhat white smoke. I don't worry about the white once the inital start up white has cleard and I am at temp.[p]The next firing, for me, most of the time will still have some of the chips burning. I still wait for the white smoke to go blue or clear.[p]Cooking things direct that will render fat/juices directly on the coal will give you that white smoke once again and of couse like the gassers you will get flair ups when the dome is opened. You can eliminate the flair ups for the most part by cooking indirect or using some kind of a drip 'pan'.[p]Congratulations on controling your temps.[p]Always good eats from the egg...[p]Kent

Trying to correct mistakes - new guy with too much smoke

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