Everything Chris says here is Gospel. I've had terrible trouble with creosote. First, I didn't know what it was. Then I found out and tried multiple different methods to reduce the amount of creosote, and the resulting effect on the food. I've made small but noticeable improvents over the last 2 years... Then, Friday, for some reason, I just fluked it and did everything that Chris has been saying here. Now I'm reading this and going... yep... yep... yep, that's right..... damn why didn't I figure that out before.. etc.
Last smoke I did for the lamb, I never had to foil, I had a small fire, I raided the grate, I pushed it to the edge, I backfilled, I had super temps, I had super control, I had super blue.. almost CLEAR smoke....
God.. 2 years to get it RIGHT...
So whatever Chris Says... Don't question it, just do it. Save yourself years of trouble!
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!
IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!