Smoke ? re: Hot-n-Fast Weber kettle
Yesterday, I let the Weber indirect magic do it's thing on a 10lb bag of leg quarters by putting to use a couple of small rib racks. The legs were done in only about an hour and I got the best skin ever. However, I ran into an issue I haven't had on my kettles or wsm cooking low-n-slow.
My queastion is... do any of ya'll have tips for getting good smoke when you've got a pile of charcoal that's heavily engaged for HH on the kettle?
After lighting a chimney's worth of Kbb piled on one side with my weedburner, I put one well-seasoned chunk of pecan on, and waited and waited for good smoke. The smoke just poured on, but I finally put the chicken on the grill thinking it was just a matter of time and the Missus doesn't like chicken to be late for supper.
Well, the smoke just wouldn't lighten up, so I pulled the chunk off only a little while later. The smoke flavor wasn't too harsh, but it definately got some bad smoke in the little time I let it roll.
Is this just something that goes with kettle cooking when you have the vents wide open and really hot coals? If I can't come up with something I'll probably just settle for the flavor from the charcoal next time. Just don't have this issue smoking chicken low-n-slow. Should I put my wood in a smoking box or what? Appreciate any tips.
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!