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Got Smoke ???

Unknown
Unknown
edited November -0001 in EggHead Forum
Sometimes I feel like I don't get enough smoke flavor on my meat during my cooks. I use chunks rather than chips, I stage about 5 to 7 chunks in my lump, a couple in the bottom, a couple in the middle and a couple near the top. I light my lump in the center and it always burns downward towards the bottom. I usually find that I don't burn all of my lump and also only burn 1 or 2 of the wood chunks that I put in while the others remain unburned. How do you all get enough smoke on you meat during your cooks ??? Thanks in advance !!! Peace...
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Comments

  • stike
    stike Posts: 15,597
    FatBack,
    i spread bunch of chip/chunks throughout.[p]i figure that even if i have 20 chunks (ok, i'm exagerrating), a lo-and-slo can only burn so much.
    meaning, i don't think it's possible to have too much material in there for a cook. but it's possible to have too few.[p][p]
    ed egli avea del cul fatto trombetta -Dante
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  • tach18k
    tach18k Posts: 1,607
    FatBack, I always felt that 1 hour of smoke is about right. More than that would taste bitter.

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