I have seen spurhunter smoker and he is not kidding, smoke is everywhere
, we send pics back and forth when we smoke, i have bought a new side box smoker and was having the same problem. What a great lesson!!!
. i like a nice smoke flavor but i like to identify the meat when i am done and not look at the meat and think it is charred, i am learning a new smoker, i have only cooked on it 3 times so for. this is #3 smoker. i do very well with the other 2 smokers and have even won a local cook off with my ribs.
i have some new ideas for this weekends smoke. like spurhunter i cook at 210-230 and have had great results, will cooking 20-35 higher degrees change the meat? ( make it tuff) and when using lump charcoal do you use wood chunks as well, or a foil wrap packed with wood chips? i used a square foil water pan and slid it to the far left of the chamber ( against the hole) to prevent the flames coming in ....seemed to work.... once again great lesson bigabyte!!