Originally Posted by OrleansAg
Right. But it's white because I added too many unlit briquets? Are there other common causes...
The cause is that the coals are taking too long to light. As mentioned above, preheating helps prevent the white smoke. Wood that is too wet can cause white smoke and the creosote taste.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro