I have smoked a few times now but last night I went for a brisket and the results were not steller I might say, the flavor wasn't good. First my setup is the large egg with external fan/temp control and used Rockwood lump with oak chunks. I have read a number of posts about bad smoke and here is what I did. I started the fire and only let it start burning a bit before I closed it and let the temp controller get me to temp. I did wait for clear smoke at this point but just before adding the meat I added the oak wood chunks and noticed white smoke again but figured this was just the oak burn. Should I be waiting for clear smoke again or maybe put the chunks in right away?
Anyway I noticed that the fire holding ok but wasn't very active and not much air flow was being commanded since the fan was off. I suspect that caused another possible problem, the fire suffocating a bit and then burning, the suffocation all adding to the poor smoke. I would appreciate some experienced insight into what might be a problem here, Thanks in advance!
Anyway I noticed that the fire holding ok but wasn't very active and not much air flow was being commanded since the fan was off. I suspect that caused another possible problem, the fire suffocating a bit and then burning, the suffocation all adding to the poor smoke. I would appreciate some experienced insight into what might be a problem here, Thanks in advance!