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Message
I can not maintain TBS on my big green egg
Posted on 8/22/21 at 8:36 pm
Posted on 8/22/21 at 8:36 pm
I can only maintain for 2 to 3 hours at a time. I have enough airflow to keep the temp at 270 but not enough airflow to generate TBS. Anyone else have this issue? I’m considering putting a small fan at the base to generate consistent airflow
8
Posted on 8/22/21 at 9:26 pm to thadcastle
Explain TBS?
Posted on 8/22/21 at 9:26 pm to thadcastle
You would need a fan hooked to a controller. Just running a fan pointed at the bottom will cause the temps to keep climbing (it's actually how I speed up heating for steak searing, just point leaf blower at opening and turn it on on the lowest setting).
TBS=Thin Blue Smoke, clean burning. Not acrid thick white smoke which will make food taste terrible.
TBS=Thin Blue Smoke, clean burning. Not acrid thick white smoke which will make food taste terrible.
This post was edited on 8/22/21 at 9:29 pm
Posted on 8/22/21 at 9:31 pm to thadcastle
Do you have a lot of smoke and then no smoke?
Because it could help if you’re spacing your wood out around where you started your fire so it catches at different times.
Because it could help if you’re spacing your wood out around where you started your fire so it catches at different times.
This post was edited on 8/22/21 at 9:33 pm
Posted on 8/23/21 at 8:31 am to SammyTiger
quote:
Do you have a lot of smoke and then no smoke?
Because it could help if you’re spacing your wood out around where you started your fire so it catches at different times.
I have it spread out pretty good and mixed in throughout the coals. After I get my fire rolling, I throw a couple of chunks on top and get the thick dirty smoke. It settles out after about 20 minutes and turns to a thin blue smoke. Problem is it dies off after a couple of hours. If I open up the lid too long for any reason and increase the airflow supplied it will start producing TBS again. It is the strangest thing.
Posted on 8/23/21 at 8:33 am to thadcastle
You probably just can't see it but it's there. Are you noticing a taste difference with the meat? If not, who cares.
Posted on 8/23/21 at 8:51 am to thadcastle
quote:
After I get my fire rolling,
I never want a "rolling" fire, or any fire for that matter.
I light a couple chunks of coal, then let it come to temp, not get real hot then cool down.
Posted on 8/23/21 at 9:01 am to thadcastle
you'll never get good smoke on a BGE similar to a stick burner. They are just too efficient.
Posted on 8/23/21 at 9:02 am to thadcastle
quote:
I can only maintain for 2 to 3 hours at a time
Your stamina is weak. What are you using for charcoal?
Posted on 8/23/21 at 9:22 am to thadcastle
What charcoal and wood chunks do you use? Have you cleaned the ash out your BGE in a while?
A fan at the base would create better airflow, but the temps would crank up
A fan at the base would create better airflow, but the temps would crank up
Posted on 8/23/21 at 9:43 am to bluebarracuda
quote:
What charcoal and wood chunks do you use? Have you cleaned the ash out your BGE in a while?
A fan at the base would create better airflow, but the temps would crank up
I have tried everything from BBs, fogo, royal oak, cowboy, BGE brand, and nature glo. Chunks are usually BBs. Same result no matter the brand
Posted on 8/23/21 at 9:43 am to gmrkr5
quote:
you'll never get good smoke on a BGE similar to a stick burner. They are just too efficient.
This. The BGE barely burns any fuel at all and thus doesn't impart a very smoky flavor on the meat. The BGE is a very good cooker, just not a great smoker if you truly want something to taste smoky.
Posted on 8/23/21 at 9:55 am to gmrkr5
quote:
you'll never get good smoke on a BGE similar to a stick burner. They are just too efficient.
I don't know why this was downvoted this much, but it's 100% correct.
1) Charcoal burners like any WSM/Drum/BGE, etc will only produce thin blue smoke for a couple hours due to the wood chunk size to begin with since charcoal is the primary fuel source.
2) Ceramic smokers are especially efficient and often times won't need the air flow needed to produce long quantities of thin blue smoke. When you run an offset, you mainly run it with the vents wide open and control the temps by adding wood. This is different from a charcoal smoker where you control temps by adjusting air flow.
Posted on 8/23/21 at 10:09 am to xXLSUXx
I have taken to using amazing smoke sticks in my Kamado. They are so much easier to maintain steady smoke that with the Kamado alone.
Posted on 8/23/21 at 10:23 am to thadcastle
TBS= thin blue smoke???
Posted on 8/23/21 at 10:27 am to thadcastle
quote:
I can only maintain for 2 to 3 hours at a time.
This isn't going to answer your question or fix your problem but one thing to consider is how much TBS do you need? Is 3 hours enough to give you that smoke flavor you are looking for?
Posted on 8/23/21 at 10:52 am to xXLSUXx
quote:
I don't know why this was downvoted this much, but it's 100% correct.
not what people want to hear=downvote. i've been cooking on a BGE for 10+ years and that's just how they work. you can make great bbq on one but you will never get stick burner smoke, ever.
This post was edited on 8/23/21 at 10:57 am
Posted on 8/23/21 at 4:25 pm to Sherman Klump
quote:
You probably just can't see it but it's there.
This is true. No visible smoke or a thin, barely visible smoke is what you want. If you can't see it but have a live fire, you're still in the zone.
Posted on 8/23/21 at 4:41 pm to ThreeBonesCater
Don’t freak out cause you don’t see thin blue smoke. It, like a lot of other things you see on YouTube are wildly popular by personalities and not actual cooks. Walk up to a bbq restaurant and you’ll hardly ever see them running a smoker with the vent stack wide open.
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