smokin

axelfoley

Hi All

Cooked a Pork roast over he weekend which was quite under whelming. I had the intention of smoking it, but wanted to clear something up. If im cooking low and slow at about 220, a few lumps of hickory thrown in (soaked in water) would probably not smoke anyway as the temp is to low, so is there a better way to get lots of smoke and keep it low, as there was not much of a smokey taste, and certainley nothing coming out the top of the egg to indicate lots of smoke.

Egg Master 3000

First, you do not have to soak the chunks for the egg.

I would imagine if you intermingle the chunks with your wood when you heat it up you will produce adequate smoke for your needs.

Also, you do not want smoke billowing out the top, even when you are "smoking." Billowing smoke is usually nasty. There should be a light blueish or clear smoke and you should be able to detect your hickory in the scent.

Capt Frank

Egg Master is right, don't soak, and just because you don't see a signal fire coming out of your dome doesn't mean you are not smokin'! :P
You don't say what pork Roast you are cooking, be a little more specific and you will get lots of help.
Also, go on the search forum and look for different cooks. Loins and tenderloins, for instance, lend themselves to quick cooks!