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corey24 said:thanks guys, I just thought if I added before cooking it would all burn out before I actually put meat on 20-40 minutes later.
Spread out the chunks, new ones will light up as the fire spreads. Even though you don't see white smoke coming out - you are still getting smoky flavor. If you find you are not getting enough smoke - do more chunks.
Careful though, this is a pretty efficient smoke generating machine. It is not hard to "over"smoke something.
For a low and slow, I might use 6 to 8 chunks spread out in the charcoal.
One of my favorite places to go during that time of year, May is wonderful there. Will be plenty warm for anything, yet not the oppressive heat of summer.
Snorkeling is a must (especially if you never have snorkeled there). I agree, I prefer a few miles up the Keys.
Scooters are a must, best way to get around.
Ride the scooter over to Hemingway's old house, its interesting. Watch out for the chickens.
Jet Ski's are a lot of fun. There is a tour which circles the island on jet ski's.
Truman's summer home is there on the west side.
Note, the cruise ships will dock on the north end, dump thousands and thousands of people out, then in a few hours they all load up and go.
Find some sunset's. Up towards the square there are street performers at night.
Not sure if you are driving or flying down. Note if you are driving, assume its going to take a bit. Two lane road a lot of the way, heavy traffic. I was in Key West last week, drove down from Miami. Will take 4 hours each way - granted a lot of the trip is very scenic, just don't plan on being in any hurry.
If you do drive, and have the option, check out Little Palm Island. 20-30 miles east of Key West, hard to find the shore side location - but if your going, they will get you there. Note Little Palm is an overnite excursion, not a daytime. You spend the night on the island. One of my top 5 locations overall.
Also if driving, another good overnight stop is Hawks Cay - more traditional resort, very nice.
Feel free to PM me with any questions - you will have a great time.
IN my life - I have never operated a snow blower.
Living in the south, its a foreign concept. Note, my interest in operating a snow blower is not strong enough to move north - but maybe one of these days a northern friend will let me play.
I am in the low and slow camp. My goals on Brisket are tenderness, flavor, moist, and Bark.
I try to time so that I do not have to use foil during cooking to protect the bark. I have not tried the paper wrap that has been discussed on here - but will be trying it soon.