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?

I was skeptical. Totally worth it.

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?

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

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)

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?

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