Burning off charcoal smoke

Catwoman · October 2007

I usually "burn off" the charcoal smoke until the smoking pretty much stops before I start to cook as I worry about getting a burnt taste on the food. Only when the coals have turned to embers to I put my food on the grill. I am interested in knowing if others do the same thing or if this is necessary. I use a large egg. Thanks for any responses.

Fidel · October 2007

Catwoman,[p]What you do is what most of us do. Makes the food taste better.[p]There is science behind it if you are really interested, but waiting until the white smoke clears is a good practice.

gdenby · October 2007

Catwoman,[p]At first, I didn't realize that smoke wasn't very desirable if one was smoking foods. So I'd put my food on when the smoke was still billowing. The flavor was very strong. I've learnt better. Now, I find that after about 1/2 hour the smoke turns wispy. At that point, just some of the coals are white edged. Not quite what I'd call embers, just settled down. [p]Also, some burnt flavor happens if sugar gets too hot. One reason to go indirect is to not expose any sugar in rubs or marinades to the infrared coming off the coals. Much above 300 degrees, and sugar will become a really bitter substance. [p]gdenby

Fire Walker · October 2007

Catwoman,
I understand the Idea of waiting for light blue smoke before cooking. But is that the result of full ignition of the lump? What happens with a low and slow burn when a small fire is started then during the course of the 10 or 12 hour cook is allowed to burn slowly all or most of the lump so you have a process of constant ignition of fresh fuel? I have no answers just questions.
FW

tach18k · October 2007

Catwoman, I judge mine by dome temp, once it is stable say 325 I'll toss in some chips or chunks and toss on the food, I never have more chunks that would go for an hour of smoke, chips smoke is gone in about 15 minutes, never had bitter smoke taste on the egg this way. I have had odd taste from left over BBQ sauce, but thats not that bad I couldnt eat.

Jeeves · October 2007

Catwoman,[p]I usually do the same. I make sure that the lump is going, then I add my wood. I close the dome, make all the adjustments then wait a bit until the initial WHITE SMOKE has turned into a 'blueish' smoke...[p]See link b-low
[ul][li]Thirdeye's BBQ Info[/ul]

Unknown · October 2007

Catwoman, it is good to let it burn for a while before putting the meat on, but even if you do that, there is still a bunch of dust between the different pieces of lump that the flame has not hit yet. 30 minutes after lighting and the heavy smoke is gone, when the fire hits the dust between these lumps you won't get a big puff of smoke but you will get a little bit of the smelly smoke. I am sure many will think this is overkill, but as I put my lump in the egg I pass a little flame over them with my Mapp torch. Then when I light my egg I get ZERO of that heavy smoke.

Flashback Bob · October 2007

Catwoman,
I ALWAYS let it burn for 20 - 30 minutes. The other day it had already burned for 30 minutes and it was still giving off the dirty smoke. So I waited a little longer.

Burning off charcoal smoke

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