Smoking a 8lb Butt today, I've ran 2 smokes in WSM, first was a dummy run of 1 full bag of Kingsford. 2nd was some sausages.
Setup: About 14lbs of Kingsford Blue, 20 briquettes pulled out of center for minion method. Three chunks of Hickory. Outside temp about 78 degrees F. Full water pan, half foiled.
Question: How long should I wait before putting meat on. It's been about 1hr and smoke is pretty white and thick. Temps running at 255 with all lower vents closed except 1/8" opening in 1. Top vent open .
How much should I be concerned about reasonably thick white smoke?
I've read this thing can run pretty hot. I was hoping to be around 225, but don't think that's gonna happen first few smokes, any other suggestions would be awesome.
We'll see just how unforgiving this chunk of hog is...