that is the question... whether 'tis nobler... oh wait...[p]Just some questions about heavy/light smoke at high and low cooking temperatures.[p]What produces the most smoke at high temps?
At high temperatures, is it better to use soaked chunks, soaked chips, dry chunks, or dry chips for maximum smoke?
If you wanted a more subtle smoke flavor, what would you use?[p]What will get you the most smoke at low temps for things like pulled pork?
If you just wanted a little smoke flavor at low temps, what then?[p]Thanks!