smoke on a butt

Chainsmoker

I follow Elder Ward's instructions to the letter. However, after about 30 minutes, the "smoking" stops. I am using a fist-sized chunk of hickory on a small pile of glowing coals, so I don't think it's burning up that quick. Any comments? [p]Oh yeah, I still get a pretty good smoke ring in the meat. [p]Thanks
Chainsmoker

The Naked Whiz

chainsmoker,
Well, wood will smoke a lot to begin with but then the smoke will get thinner and less visible. I've seen a lot of folks describe a thin blue stream of smoke. One thing you can do if you want to ensure you have smoke all thru the cook, however, is the following: When you build your fire, load up the charcoal until you are about 2 inches from where you want to be. Then put 3 or 4 fist size pieces on the lump in a circle around the middle. The finish adding charcoal around the chunks up to the level that you want. As your fire burns down, those extra chunks will produce smoke later in the cook. Good luck![p]TNW

Chainsmoker

The Naked Whiz,
you da man!
(and I love your website)[p]chainsmoker