View Single Post
Unread 01-28-2013, 10:56 PM   #10
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by OrleansAg View Post
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.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; 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

Μολν λαβέ
Pyle's BBQ is online now   Reply With Quote


Thanks from:--->