OK all, DON"T PANIC! That is NOT white smoke coming from the stacks! Remember in an earlier post I stated that there was a learning curve? Well, it seems that this smoker requires that the fire be built on each
side of the water pan instead of directly underneath it and the water pan needs to be full to within 1 inch of the top, about 10 gallons. This was our initial cook where we had about 2.5 gallons of water in the water pan
and the fire directly under it. That white smoke is actually STEAM! That 2.5 gallons of water was gone in 4 hours! LOL Now you understand the no sleep that night trying to figure out what was going on and the phone call
to Phil to confirm our thoughts. After making the adjustments to putting the fire on both sides and filling the water pan, you could almost dial in the temps like using a thermostat on an oven. True and perfect!
If you look at the area underneath the brisket in the first picture, that whole area is water pan. It's configuration is similar to this : \____/
If you look at the difference between the 2nd pic and the 3rd pic, the 2nd pic is Friday night, the 3rd pic is Sat. morning. Lots of steam in the 2nd pic coming out of the stacks, sweet blue coming out of the stacks in the 3rd pic.
Great pics BBII, I wish we were cooking today!! Thanks for sharing!