Originally Posted by Ron_L
We cooked across from a team a couple of years ago who were using Three ECBs that had white smoke pouring from them the whole time. I watched them for a while and they were chopping up 2x4s and tossing them into the ECBs! I'm pretty sure they ended up DAL.
Why is white smoke bad? I'm newbie this year. I was smoking a pork shoulder yesterday and had lots of white smoke. I thought it was a good thing. BTW, the pork tasted good.