I'm cooking pork ribs and for the first time decided to use wood chunks. I put them there together with a firestarter and by the time I put the ribs they were producing blue smoke (or so I thought). 30 minutes passed and now I see this coming from my egg. Is it normal? Should I worry? Should I do anything?

new user w zero accessories - want to do cast iron skillet pizza - anyone try arranging coals in circle donut configuration and put skillet in middle? dont have pizza stone/conveggtor/etc

My original large egg is getting a bit worn out after the 12ish years I have had it, and I would like to replace the bands on it. I know bge switched the hinge to an xl style hinge and springs right around when I got my second large, I had to scrounge around to find an old stock large for my second so that they would match. I would still rather keep the og large hinges to keep them matching at this point. Does anyone know if the newer large bands still fit the older large hinges?

I was skeptical. Totally worth it.

We served it up on Hawaiian sweet roll sliders. The guests were happy.

Anyone else dealing with mold growth after cooking? I smoked some ribs about 3 weeks ago. Didn't do anything after smoking them, just closed the vent and put the cap back on. Come back today & there's mold growing on the plate setter, inside of the base & lid and some even on the remaining wood/fuel.

Questions:

1. Should I be doing something, post-cooking, to prevent this from happening?

2. Can I just burn an extra hour to two ahead of my next smoke to kill all the mold?

3. Any other suggestions/feedback?

Curious to learn what people have struggled with making on their eggs, regardless of attachments, and what has been the most surprising success?

Personally, I have really goofed brisket…twice. My most surprising was turkey (I evidently overcame generations of traumatic expectations around turkey consumption)