Why is my Big Green Egg smoking so much?

Good smoke and bad smoke

Clean smoke is thin and pale blue, often hard to see, and smells sweet. It comes from wood and charcoal burning with enough air. Dirty smoke is thick, white or grey, billowing and acrid. It comes from material smouldering without enough oxygen, from moisture or from fat burning.

Most kamados produce white smoke for the first 10 to 20 minutes after lighting, while the charcoal catches and moisture burns off. That is normal. Wait for it to clear before putting food on.

Weather plays a part too. On a cold, damp day the first burst of smoke lasts longer, because the ceramic and the charcoal both have moisture to drive off. A brand new kamado, or one that has sat uncovered through a wet spell, may also smoke more on its first lighting as the ceramic dries out. Give it extra time with the vents open before you start cooking.

Common causes and fixes

Work through these from the top. Most problems come from lighting and fuel rather than faults.

Fuel and airflow

Damp charcoal smokes heavily until it dries out, so keep bags in a dry place. Very small pieces and dust pack together and block airflow, which makes the fire smoulder. Good lumpwood in larger pieces burns cleaner. Our lumpwood or briquettes article explains why most kamado makers prefer lumpwood.

Low and slow cooks run on very small vent openings, and if the fire gets too little air it smoulders. Opening the bottom and top vents slightly usually clears the smoke. Use the method in how to control temperature on a kamado to settle the cooker before adding food.

Drippings and dirty fireboxes

On direct cooks, fat from burgers and sausages hits the coals and burns as dark smoke. That is part of grilling, but on long cooks it builds up and tastes harsh. Fit the heat deflector and place a drip pan on it for indirect cooking.

Old grease in the firebox and on the deflector smokes when it reheats. A short, hot burn-off and clearing the ash help. Our how to clean a kamado guide explains how to do this without overdoing the heat, which can damage the gasket.

Note:Always burp a kamado before opening it fully: lift the lid an inch for a few seconds. A smouldering, smoky fire is short of oxygen, and a sudden rush of air can cause a flashback.

Smoke from the rim or vents

Smoke leaking around the edge of the lid when it is closed means the gasket is not sealing. You will usually also find the kamado runs hotter than the vent settings suggest. Our kamado gasket replacement guide shows how to fix it. Smoke from the top vent is normal and expected.

If you are looking at other charcoal smokers, our best charcoal smokers guide compares bullets and offsets, and is a Big Green Egg worth it sets out the case for a kamado.

Compare charcoal smokers →

Frequently asked questions

Is white smoke bad on a Big Green Egg? Briefly after lighting it is normal. Thick white smoke during a cook usually means the fire needs more air or the fuel is damp.

When should I put food on a kamado? Once the temperature has settled and the smoke runs thin and pale blue.

Why does my Big Green Egg smoke from the lid? A worn or damaged gasket is the likely cause.

Should I soak wood chunks for a kamado? Most kamado makers advise dry chunks. Wet wood smoulders and makes more white smoke.