Something I've always wondered, how much smoke when smoking? Sounds a bit stupid perhaps, but do I want to see it billowing out of the smoker throughout the cook? Should it be a certain color? (White? grey? barely visible? invisible?) I'm talking low & slow ~225-235 degrees at grate smoking.
I'm using a BGE (Big Green Egg), lump charcoal with wood chips/chunks. Adding more wood is not super quick (though I have started using a separate rack for smoked foods so I can more easily pull it off the grill to remove the grate and plate setter to get to the coals). From the "last meal ribs" article, it indicated only using 4oz at start plus 4oz 30 min into the cook, but I wonder if this applies when using a BGE + Plate Setter (for indirect cooking) vs. a 2 zone regular grill (where presumably the fire at the coals actually burns hotter).
I also recall reading that smouldering wood is bad... How do I know if I'm smoking or smouldering?
I'm using a BGE (Big Green Egg), lump charcoal with wood chips/chunks. Adding more wood is not super quick (though I have started using a separate rack for smoked foods so I can more easily pull it off the grill to remove the grate and plate setter to get to the coals). From the "last meal ribs" article, it indicated only using 4oz at start plus 4oz 30 min into the cook, but I wonder if this applies when using a BGE + Plate Setter (for indirect cooking) vs. a 2 zone regular grill (where presumably the fire at the coals actually burns hotter).
I also recall reading that smouldering wood is bad... How do I know if I'm smoking or smouldering?

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