Is this bad smoke? Im not really sure if I’m using smoking chips correctly. I typically out a handful in a bowl of water for a while, heat up the egg to around 230-250 (egg seems to like to stay in that range for low cooks) and when its there I add in the chips and let them smoke a bit before adding meat. Do i need to wait longer for this smoke to turn a different color before adding meat? I waited about 15 mins then added but its still this consistent color
by BBQandBalanceSheets
5 Comments
Skip the smoking chips and just use good lump charcoal. If you want to get really fancy you can throw some chunks of smoking wood in rather than chips.
Open the vent after adding the chips?
A manageable way to get smoking chunks.
https://a.co/d/2rLdJn1
The smoke you picture is fine. Thin smoke means cook time. f you want a particular smoking wood, then use wood chunks, not chips. Imo chips dont work well. You dont need to soak anything. If you want to use the chips cause thats what you got, then just sprinkle them in with the lump. Dont cook when the smoke is thick. Wait till the smoke is thin/blue. As someone said, lump charcoal will also smoke your food cause its wood. I only use lump in my bge. But some want cherry, or other wood mixed in for smoking taste. Just dont cook your food until the smoke thins
Just get some chunks of wood to throw in a few inches from where you light the charcoal and rock out. Forget the chips.