I always love watching smoke billowing out of the Big Green Egg. Three pork butts in for a finish smoke after 20 hours in the Sous Vides at 165 °F.

Big Green Egg ceramic kamado grill emitting thick white smoke from the top vent, sitting on a deck outdoors. Three seasoned pork butts smoking on a Big Green Egg charcoal grill with thick white smoke billowing upward outdoors.