Originally Posted by Barbarian
Here is my two cents on #1 when I was using a offset a couple years ago, using KF and Mesquite lump.
Top pic is soon after I got the fire going, this is the nasty smoke guys speak of.
Next is about 30 minutes later, this is what I look for as time to get the meat on if the temps are right.
And third is a hour or two farther into the cook.
Great info on the pics..... I made the mistake today of putting on my bird and then adding the wood. I prob should have let the wood start burning a bit before i put on the bird. It was a touch "smokey" flavored, but not as bad as my first smoke! ha