caliking
01-30-2010, 05:01 PM
Howdy brothers.
1st cook underway. Started about 1 hr ago. Filled the basket with 3 chimney starter-fulls of regular Kingsford, 2 fist sized pieces of peach wood, and 5 lit briqs.
Currently temp is 205 and climbing slowly, only the ball valve is open (fully open). Still getting thickish white smoke out of the vent of the dome lid. From what I read in the past, I need to wait for the smoke to clear before I can put the food on right? Would appreciate folks' recs.
Will put the pron up when its ready (2 racks of babybacks, beer butt chicken).
have a good weekend everyone!
1st cook underway. Started about 1 hr ago. Filled the basket with 3 chimney starter-fulls of regular Kingsford, 2 fist sized pieces of peach wood, and 5 lit briqs.
Currently temp is 205 and climbing slowly, only the ball valve is open (fully open). Still getting thickish white smoke out of the vent of the dome lid. From what I read in the past, I need to wait for the smoke to clear before I can put the food on right? Would appreciate folks' recs.
Will put the pron up when its ready (2 racks of babybacks, beer butt chicken).
have a good weekend everyone!