I think I finally figured out my BBQ problem..

[kylersk]

I've been putting things in my egg with a greyish/blue smoke and not thin blue smoke. That's probably why my wife gets sick of BBQ food and why my last set of ribs were not good. I'm guessing it's not as big of a deal with pork butts as ribs? Meaning, ribs will magnify the failure where as pork butt can hide it?

 

[SmokeNride]

I've tasted it on butt, too. It's gross and ruins it all. You always want to avoid it!!

 

[landarc]

Always light blue smoke, it does matter on a pork butt of brisket as it sits in the smoke longer. If you start with a dirty fire, you often have a hard time getting to a clean burn for a couple of hours.

 

[1_T_Scot]

I have started running my egg a little hotter to get cleaner smoke seems to make better Q (Brisket/Some pork butt) at 250-275 instead of 225-250 Also don't be afraid to preheat until the outside of the top of the egg is really warm.

 

[Meat Burner]

Just a thought. Any smoker should have the wondeful blue smoke. Whatever cooker you are using. KISS!

 

[Norcoredneck]

Clean burning coals is the ticket to good butt.

 

[kickassbbq]

Hot, Clean fire no matter what type smoker you have. Cool fire = nasty smoke.