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Unread 03-20-2013, 09:05 PM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Join Date: 04-02-07
Location: Warren, Vermont
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I regulate the amount of smoke by the amount and type of smoke wood I mix into the charcoal.

I also believe that meat absorbs smoke to a diminishing degree all the time it is exposed to smoke, so I mix in chunks throughout the charcoal. I typically use 6-8 chunks.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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