So I've noticed an issue with my cooks. I get GREAT smoke for about an hour or two then my pit will hold temp but it seems like no smoke comes out anymore. If I'm holding grate temp at 250 I have the bottom vent window open w/ an inch gap and the top daisy wheel about 3/4 closed.

This leads to underwhelming bark in my opinion. And I'm wondering if I get a Digi Q, or Smoke Chief, or Egg Genius, it may pump a little more air through the coals and wood to produce more smoke throughout the entire cook?

https://biggreenegg.com/product/egg-genius/
https://www.wayfair.com/outdoor/pdp/smokehouse-smoke-chief-cold-smoker-coke1005.html?source=gateway
https://www.bbqguru.com/StoreNav/GuruCookerGuide?ProductId=0&DeviceModelId=21

Currently use Fogo lump w/ chunks of post oak. I get my coals burning good about 10 min with the lid open w/ a starter. After that I throw my wood chunks in then close the lid w/ lower window open 100% and no daisy wheel on. Once it gets to 250 or so I put the water pan, grate, in and then put the daisy wheel on and close the lower window. It gets real smoky for a bit once the dirty smoke subsides and I'm getting clean smoke and the grate is at temp, then I put my meat on. But like I said an hour or two later I don't see much of anything at all but it will maintain temp for the entire cook.

When I load my lump coal I put wood in at varying positions in the stacking process so when coals get hot at a deeper level it starts more wood and smoke continues throughout the cooking process.

I've got a controller and still have to add chunks every hour or so for smoke

I dont think having a fan pump more air in is really going to produce more smoke. It will help you maintain temps more but thats about it. You say you do use wood chunks, are they full sized chunks or just chips? I put 3-5 chunks that are about the size of a balled up fist when I do longer smokes on my BGE.

Bark is a lot more than smoke though. Make sure you are putting on plenty of rub at the start, not spritzing or moping too frequently, and not wrapping too early in the process (if at all). I dont wrap until after the stall and am usually around an internal temp of 170-180 and havent had trouble getting a good bark on either my BGE or stick burner.

Also wrapping with Butcher paper keeps the bark crisper.

Quote:

---

So I've noticed an issue with my cooks. I get GREAT smoke for about an hour or two then my pit will hold temp but it seems like no smoke comes out anymore. If I'm holding grate temp at 250 I have the bottom vent window open w/ an inch gap and the top daisy wheel about 3/4 closed.

---

The initial smoke on a burn: the heavier, whiter smoke isn't what you want. It's the invisible, "blue" smoke that imparts the bark/flavor. When you look at the top of your vent - the invisible smoke that looks like vapors is when you are in the sweet spot.

That being said, eggs don't impart bark like stick burners do. Trade off on the convenience for how well and steady they hold temp.

Username checks out!

I use chunks of wood size of fist or two fists together.

So what i've noticed if I open up the lid in the middle of cook and throw another piece of wood in and fan it from the side it will smoke again but when I'm completely done w/ the cook some of my wood from the start weren't burnt through completely so I don't think its being used to its full potential.

Quote:

---

The initial smoke on a burn: the heavier, whiter smoke isn't what you want. It's the invisible, "blue" smoke that imparts the bark/flavor.

---

Yeah I wrote later that I wait for the thick (dirty) smoke to burn of before putting food on. But then it seems like the thin blue smoke even subsides later on in the cook. I can see "heat waves" coming from the top but no more smoke- even the clear blue smoke.

I have a CyberQ with the viper fan and I get bark on my BGE XL. It's blue smoke you want not the white cloudy smoke. I use B&B lump charcoal and mix post and pecan wood chunks together and even as possible. I light 3 different spots in the pit so the fire is even and not just in the middle under the place setter. I cook anywhere between 225-250 on my briskets. Wrap in pink butcher paper at 165IT. Pull off at 198IT. Place in cooler and let it rest for 3hrs min. All the while my pit is still on. An hour before serving, I take the brisket out of the cooler and unwrap it. Place it back on the pit to firm up and bark up. Leave it on for 30-45mins then slice.

When you put the meat on I normally see a drop in the grate/dome temp but have been told not to adjust vents and that the temp will naturally come back up otherwise you might get it too hot or dry out/overcook slightly. I've found this to be somewhat accurate. Does the Cyber Q and similar products account for this some how? I'm assuming it would

It does...the CyberQ and other units have a set temp you plugged in. It will ramp the pit back to temp and then level off.

Used CyberQ w/wifi for about 6-7 years with no issues.

BlueSmoke said:

---

Quote:

---

So I've noticed an issue with my cooks. I get GREAT smoke for about an hour or two then my pit will hold temp but it seems like no smoke comes out anymore. If I'm holding grate temp at 250 I have the bottom vent window open w/ an inch gap and the top daisy wheel about 3/4 closed.

---

The initial smoke on a burn: the heavier, whiter smoke isn't what you want. It's the invisible, "blue" smoke that imparts the bark/flavor. When you look at the top of your vent - the invisible smoke that looks like vapors is when you are in the sweet spot.

That being said, eggs don't impart bark like stick burners do. Trade off on the convenience for how well and steady they hold temp.

---

My rec tec pellet smoker produces a similar bark to that of a stick burner.

I did one on my BILs traeger that put my bge to shame which prompted me to post this. Guess I'll do some more experimentation

I have a BGE and CyberQ. I love the CyberQ but it will not impact your smoke quantity or quality as far as i can tell. I replaced a traditional offset for BGE and would never go back. I agree you should expirament but i suspect smoke is not your issue.

As others have said , layer your chunks in and they will produce smoke throughout the burn. I have a Flame Boss 300 and it's great for ease of use and very consistent results, but it doesn't produce more "smoke". And yes, thick white smoke is not what you want. Bark is never an issue as long as you don't wrap in foil. Does your rub have any brown sugar? This will definitely provide more bark. I use 50/50 course grain smoked salt & paper, but will lightly dust with a commercial bbq rub to help induce bark. Lately I've been using up all the Dillo Dust I get from LaRue

I may need to add more rub as well. I go kosher salt and the thick ground pepper. May look into adding some brown sugar to this then.