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Old 10-30-2011, 07:06 PM   #10
Brian in Maine
is Blowin Smoke!
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Join Date: 08-05-07
Location: Portland Me

Originally Posted by Will32Rod View Post
I have 2 of those charcoal holders that form fit to the radius on the inside of my 22.5. I use about 3/4 chimney of charcoal split between the two holders. I use small chunks they tend to burn up fairly fast so if I want more smoke I open the lid flip the side of the grill open and add a small chunk to each side.
I buy wood chunks at Academy and I will still take an ax and cut them down to about 2in long then 1in by 1in.
Find I can regulate the amount of smoke I want this way.
I do about the same thing, but I don't look for that nice blue smoke when I'm cooking hot and fast. I think that you need a heavier smoke because the meat isn't going to be in it that long. What you want to avoid is a dark smoke that means that your wood is burning, rather than smoldering. I'm just a back yarder, but that is what works for me.

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove
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