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Old 01-11-2013, 11:42 PM   #7
Full Fledged Farker
Join Date: 09-04-12
Location: Boca Raton, Fl

There's a couple of real easy things you can do...

1. If you are using a briquette like kings ford switch to the copmpetition(at least) or a lump hardwood charcoal.

2. Add more wood. This open is a pretty simple idea, more wood = more smoke

3. Start with colder meat. Go right from fridge to grill don't let it warm up first. This will take a little longer but will give you a deeper smoke ring and longer time for the meat to absorb the smoke.
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