I have noticed some of my recent smoke sessions resulted in overly smokey meat. I go between KBB and RO briquettes. I watch to make sure I have a clean fire before putting the meat on and use a couple to no chunks of pecan. I was amazed to see how clean the lump charcoal started right from the beginning. I loaded 3/4 ring and started minion with 15-18 fully ashed briquettes. Virtually no white smoke! It's about 70 degrees and cooking a small pork butte. Any guess's how long a burn I will get at 275-280? Can I add additional lump without getting white smoke?
Thanks,
Bob
Thanks,
Bob