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Old 06-24-2013, 06:07 PM   #17
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Join Date: 09-27-12
Location: Birmingham, AL

I usually don't worry about white smoke when I am cooking burgers or something on the grill. I just throw a ton of chips on the lump charcoal and let it smoke. That doesn't have enough time to make an acrid taste on the meat does it? I like the way my burgers taste usually as long as they aren't overcooked, which I tend to do from time to time sadly.
Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.
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