Here is my background. I have owned a Big Green Egg for about 3 years. I was getting bored and needed a project so I built a reverse flow out of a 33 gallon craftsman tank.
I have used it twice. It seems to be smoking waaatoo much but maybe I am just used to very minimal visual smoke because I am familiar with Big Green eggs.
So here is what I did, is this right or wrong?
Start with charcoal. Once hot, throw first log of wood on. Let it burn down for about 30 minutes then put food on. Throughout the smoke, I would throw another piece of wood on as needed. However, here is my problem. when you first put a piece of wood on, it smokes like crazy and is puffing smoke rather than that nice "blue smoke" or "clean smoke" I am used to. So, how do I avoid this bad smoke or is it just part of using a stick burner?
Thank you! I know Ill have more questions but the amount of smoke has me concerned. I did my first food cook yesterday but have not eaten it yet. It will be served today for baseball opening day festivities. I am concerned it will be too smokey!
So, how do you fire up and maintain temp on your offset? any good videos or tutorials?
yes, I still need to paint it and finish the 4 different handles but here it is! (the chimney has been cut about 10" since this pic, it was too long and I knew that based on the fact that after my first test burn, there was a ton of moisture in the pipe. I cut it down and on my second burn, I got ZERO moisture dripping from the pipe on the inside)