I smoked some pork tenderloins this evening, http://eggheadforum.com/discussion/1157438/newbie-s-first-smoked-pork-tenderloin#latest
, and I have a smoking question for you experts. I started the fire in the middle of the lumps with one of those Weber fire starters. Once it caught a couple of lumps on fire, I sprinkled the wood chips (which I soaked for 30 minutes in water) all around the top of the coals. I put the platesetter, drip tray, and CI grate in and adjusted the vents to obtain 300F. Once it stabilized, I put the meat on. The whole time it was stabilizing, smoke was billowing out the top. Once I put the meat on, I only got about 35 minutes of smoke. I ended up taking everything out and sprinkling more wood chips onto the coals for the rest of the cook. Again, I only got about 35 minutes of smoke. It seems like I put plenty of chips on the first time to last the entire two hours. Since I am new at this, I am wondering if I greatly underestimated the amount of wood chips needed for a 2 hour cook, or I did something wrong in starting the fire. Anyone have any hints for the next time I try smoking? Thanks in advance for any help.
Rob, Large BGE, Merritt Island, (Space Coast of Florida)