Originally Posted by Southstar Jeff
I've been a BGE user, but since I got my OK Joes offset, I can taste the difference. I think the "over smoked" meat off many smokers is because of the incomplete combustion you get when you are controlling the fire with airflow. I think I'm done with smoking on the egg, there is just no way to keep the smoke sweet clear blue, it's not burning clean.
And I do agree, the meat will take smoke as long as there is smoke in there. The butcher paper method is a great way to have meat stop taking the smoke, if needed.
Are you going low and slow? My gut feeling is that hot and fast would solve the BGE issue.
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-