Hey Char~Woddy - "smoke fire" directions

Cajun

Char~Woody[p]Recently, you and Nature Boy (I guess before he got older) gave me great tips on smoking on the BGE. I believe it was Cat that gave y'all the great tips on freezing the meat for an hour then fire to about 200 degrees or a little lower, then chips on the fire and smoking the meat for 30 minutes to an hour.[p]You indicated a "trick" to building a "smoke fire". I wonder if you could enlighten me on this procedure.[p]Thanks in advance for your advice.

Char-Woody

Cajun, I will e.mail ya....hang tight.
C~W

Unknown

Cajun...its on its way..good luck.

Cajun

C~W,[p]Got your e-mail. Makes perfect sense.[p]Thanks[p]Cajun

Char-Woody

Cajun, your welcome..works for me..:-)
C~W[p]

Unknown

Char-Woody,
Would you mind sending me a copy of that as well?[p]Thanks,
Mike[p]

Char-Woody

Mike Bowen, sure..no problem..!
C~W

WessB

Char-Woody,
HEY...as long as you are cuttin & pastin...I would appreciate you puttin me in the "send to" column...[p]Thanks kind sir.
Wess

Chuck

Char-Woody,[p]I would LOVE to have this also, if you don't mind. At this rate you might have to post it as a "recipe"!!!
Thanks
Chuck

Fireball

Char-Woody,
Could I be added to your Send to list?
Thanks[p]Fireball

Char-Woody

WessB, Sir, I may have to post it..:-)..done deal and your welcome.
C~W

Unknown

Fireball, yuppers..!!

Char-Woody

Chuck, your tempting me..:-) See if it works for ya!
C~W