Making Smoke Last

Cadfael

About to do ribs, which I've had really good luck with on the egg. But I do have one question - how do you make smoke last?

I soak the chips (30 minutes to sometimes over night) but the smoke seems to die down very quickly (sometimes like 5 minutes but never seemingly more than about 30-45 minutes.). I've seen the trick of spiraling the chips through the coal bed but that didn't seem to extend it much at all?

So what's the secret?

WessB

Use chunks instead of chips...you don't want to soak them at all..spread them around in the lump...and you ARE adding smoke flavor to your cook even if you don't see smoke coming out of the top vent...You don't want billowing grey smoke anyway, thats usually the nasty stuff..

Panhandle Smoker

I agree with Wess, Just because you don't see it dosen't mean it's not there. Here is a good article for you.
http://www.virtualweberbullet.com/woods.html

Cadfael

Thanks WessB and Panhandle. Very good article. I had some chunks left (hickory) that I'm actually using this time. Soaked them but don't guess that will hurt.