I have read on here that just because you cant see the smoke, does'nt mean it's not there.I cannot see under my platesetter and so far have just figured that once the smoke from the chunks has cleared,that it was gone.
I'm going to do a low temp rib roast today with apple wood.I was planing on setting the temp with the platesetter in, putting in the wood when the meat goes on.(taking the ps out and adding wood chunks)Does this seem proper? If I put chunks in during warmup( after liteup)will there be any smoke flavor to be had once the egg hits 250? Welcoming any and all input!! :ohmy:
More meat please !! :-)