Can someone explain to me the following:
1) Do you just put on chips at the beginning of the cook?
2) When does the smoke more viable at getting in the meat?
3) My wife doesn't like a heavy smoked flavor how do I get around that?
I usually use Jack Daniels or Apple chips....about 2 handfulls at the beginning of the cook.
I cooked a Tenderloin that had a beautiful pink smoke ring...but my wife said it tasted a little too smokey![p]Help!