View Single Post
Unread 01-11-2013, 11:42 PM   #7
slammmed
Full Fledged Farker
 
Join Date: 09-04-12
Location: Boca Raton, Fl
Downloads: 0
Uploads: 0
Default

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.
slammmed is offline   Reply With Quote