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First time using (Low & Slow Pork Shoulder) - Should there be smoke?
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First time using (Low & Slow Pork Shoulder) – Should there be smoke?


First time using BGE and really any charcoal based grill.

Watched a ton of YT videos and I’m starting with smoking a pork shoulder. I didn’t having any wood chips to truly smoke the meat, so just using the BGE lump charcoal.

I’ve followed all the steps and have been able to maintain ~275 on the thermometer. However, I’m not seeing any smoke coming from the top vent now that I’m at temp.

Does that smoke typically burn only when there is wood chips? My concern is that the charcoal didn’t properly light and my fire is going to die.

Does this look right? Thanks!

by Ohnofoto72

12 Comments

  2. Disastrous-Trust-863

    You’ll be ok it’s still gonna give you smoke flavor the lump coal is essentially wood anyways so you’ll be just fine.

  3. Disastrous-Trust-863

    You’ll be ok it’s still gonna give you smoke flavor the lump coal is essentially wood anyways so you’ll be just fine.

  4. Disastrous-Trust-863

    You’ll be ok it’s still gonna give you smoke flavor the lump coal is essentially wood anyways so you’ll be just fine.

  5. fromundaqueso

    Watch a video on calibrating your thermometer. I had big problems when my egg was new because of that. If it’s really 275 you are fine.

  6. Twistableruby

    Perfect combustion = no smoke or very limited smoke.

  7. jacksraging_bileduct

    The good smoke should be barely visible, a translucent bluish color, if it has color at all, white smoke is bad and gives a harsh bitter flavor.

  8. MochiSauce101

    So the actual smoke process entails that meat can only absorb so much.

    You should always have the eggs temp higher on start, and vent adjustment to low so that the wood ignites but doesn’t burn out.

    It’s ok to pop the vents to produce some smoke and reignite your wood , and recalibrate the vents to 225. It’ll produce about 30 minutes of smoke. But that’s only if you’re in the first 1-2 hours of cook otherwise let it ride because your meat has taken in all it already can

  9. blks2k2

    Is that a custom table or something you bought?

  10. PeorgieT75

    My dome temp reads higher than my Thermoworks Smoke reading on the grate once it gets to temperature.

  12. Background-Ad4388

    If you want better smoke flavor for pork, put a handful of wood chips or a couple chunks in there. Gives it a great flavor. But the smoke will still be a whitish clear, not thick at all

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