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I usually open my vents depending on how much time I have then once it gets to 200 I put in the drip pan and close the vent to the appropriate setting I want it to cook at generally it takes about an hour before the meat goes on your KK isn’t producing white smoke on its on. Even when you do a burn in that’s at higher temps and it doesn’t produce white smoke. White smoke is fat. Get a drip pan or get a foil food/turkey tray at the grocery store and put it under your meat. Agree with bill that fat drippings are burning on foil you should never use kingsford blue in your KK -
It’s hitting the foil and burning, use a drip pan
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By Firemonkey · Posted
I concur that smoke that far into the burn is likely fat dripping @PenultimateGriller use your nose. What’s the smoke smell like. Fat burning and a nasty chunk of not fully carbonized lump will smell very different. It’s also ok to open the grill and look down in there to see what’s going on. since you say it’s not fat, getting pieces of lump that aren’t fully carbonized does happen. Royal oak seems to make it their trademark sometimes. -
By PenultimateGriller · Posted
I tried this method, but the grill took over 2 hours to come up to temp. That won't work for me -
By PenultimateGriller · Posted
There is heavy duty aluminum foil added to the bottom grate - a full covering from left to right. Food goes on top grate. I don't think fat is hitting the fire -
I got the KJ BB at Lowes too. Honestly i wasn't holding out too much hope when i picked up the bag, it felt like it was going to be full of ash and tiny pieces but it wasnt too bad, mostly medium sized chunks
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Ditch the briquettes. Get a drip pan or put foil down to prevent fat dripping as mentioned
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Two issues I see, number one no heat soak and no drip pan. I set my vents to approximately where they need to be for 250 when starting the fire with a looft lighter. I never have them wide open and have to dial them back down. Light the fire add the drip pan/grates and walk away. And i don't use any type of briquette, never have never will. Plus if you have a looft lighter why even mess with a briquette. Light it and let it do its thing, let it get to temp and sit for an hour to make sure the temp is stable. As already mentioned, the smoke you are seeing is fat hitting the fire.
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Could it be the fat from your protein dripping down onto your fire? Sent from my iPad using Tapatalk -
By PenultimateGriller · Posted
Hi All I own a KK 32. During low and slow cooks i can't seem to stop thick white smoke billowing out after the first hour of cooking. I suspect that it is the clean burning, ashed over charcoal lighting neighboring pieces and the restricted airflow causing poor combustion of those unlit pieces, but i don't know how to stop it, or if i should care. Generally i use Kingsford Blue or Fogo Lump charcoal during cooking, and havent tried CocoChar yet, although i do have some in the shed ready to use when my current supply runs out. Timeline as follows I light charcoal either using a looflighter at the front right of the basket (one grapefruit size area), or 12 fully ashed Kingsford briquets in a chimney which i dump into the front right so it can be accessed later. I'll set the top damper 1.5 turns open and the bottom damper fully open on the left wheel. I'll add the bottom grate with a digital thermometer over the unlit side while i put rub on the meat Once temp hits about 185-195 i'll close the top down to 1/8th of a turn and close the bottom left damper leaving the small pencil hole open on the bottom right. At this time i'll add aluminium foil on the bottom grate as a direct heat shield, move the thermometer up to the top grate and wait for 200-225 before i add the meat. All throughout this process the KK is giving lovely thin blue smoke. This whole process takes about 45 minutes. Food goes on, beers open and i sit back and marvel over my domain. After about an hour, thick white smoke starts bellowing out the top causing mild panic. It generally settles down again after 20 minutes or so. I'm not trying to win a BBQ competition, and all my friends still tell me they like the food, but in the continuing march for greatness; is there a way to prevent this? Or should i not care?
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