Smoke question for new BGE user

[Twisted Martini]

I am doing my first low 'n slow on my BGE, 2 shoulders that I got from Costco. Lit the fire with no problem, looks like it has stabilized at about 250. I put soaked apple and hickory chunks down in the lump, but now about an hour in, I'm not seeing any smoke come out of the top, blue or otherwise. Should I be concerned? Got more chunks if I need to add. Thanks!

 

[Boshizzle]

Don't be concerned. My problem usually is white smoke. I have to wait a while for it to clear up beofre I can start cooking. If the wood is burning, it's smoking. If you can't see the smoke that's better than seeing white smoke.

 

[Icetech]

Seeing smoke is less important to me than smelling it.... give your exhaust a sniff....

 

[Ron_L]

You normally don't see much smoke from an Egg. The fire burns very efficiently. If you want more smoke flavor, you can add more chips, but don't soak them. Wet chips will smolder and burn inefficiently and produce an acrid smoke. Justt add the chips and they will catch quickly and burn cleanly.

 

[Twisted Martini]

did, and smell meat but no strong smoke smell.

 

[thillin]

You normally don't see much smoke from an Egg. The fire burns very efficiently. If you want more smoke flavor, you can add more chips, but don't soak them. Wet chips will smolder and burn inefficiently and produce an acrid smoke. Justt add the chips and they will catch quickly and burn cleanly.

Ditto. I also make mini chunks that I can drop down into the firebox without having to move the plate setter. Or use some good gloves, lift the plate setter and add chips or chunks on top of the lit coals.

 

[thillin]

did, and smell meat but no strong smoke smell.

Add another chunk or chips.

 

[Twisted Martini]

I did add a few more, it seems that it is so efficient it hadn't touched a few of the chunks yet. Temp holding at 225, shoulders are coming up nicely. Thanks for the tips!

 

[MilitantSquatter]

Agreed with the others.

Thwe BGE's rub so efficiently and clean after the initial burn that a short time into the burn you really won't see any type of smoke. It's there and you're food will get smoked but it may not be as pronounced as with a stickburner...

 

[Saiko]

Hold your hand over the top vent for a few seconds and then smell your hand. I know it sounds wierd but it always will give you an idea of what your smoke smells like.

 

[swamprb]

I usually just drop my wood chunks down the sides of the platesetter like others mentioned, but for last nights butts, I cleaned out the firebox, added new lump and layered a few chunks into the lump pile. Using the Guru it tends to burn in the center and the sides fall into the fire.
So this morning when I pulled my butts, I stirred the lump and some of the chunks on the side hadn't gone up in smoke, they got mixed in and are happily smoking away on a rack of Beef ribs.
When I'm splitting and chunking woods, I keep the scraps and shrapnel for my Egg cooks, kinda the less is more approach.

 

[lionhrt]

Not to highjack the tread but Brian where do you find decent beef ribs all I find around here is what I call dog bones, no meat on them

 

[FretBender]

Did your fire reach the wood chunks yet? Sometimes you have to wait a bit for the fire to spread out and hit the chunks. I also find that putting some chips or pellets in a double wrapped aluminum foil package works well. Poke a pencil sized hole in it and put it on the fire. A softball sized pack last and our or two of smoke.

 

[Buster Dog BBQ]

I bury my chunks in with the lump and on a long burn I light the lump at 12, 4 and 8 o'clock position so it doesn't burn straight down.

 

[rlt]

Even if you don't see the smoke after a while, you will still taste it in the end. No worries. I hope it works out for you.

 

[1_T_Scot]

I try to put the chunks right on the fire. I also agree you might not see much smoke but it will be there.

 

[Midnight Smoke]

All good advice above, hope the fire did not go out!

 

[h20loo]

I'm a "hand over the chimney" kind of guy too. Tells me the temp and amount of smoke.
I use fist size chunks of wood and put them where they will be part of the early smoke as I find that once the groceries get to an internal of 140, the smoke really has little effect from there on. Those chunks around the outside may only be to tease your neighbors.