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HeSmellsLikeSmoke · 03-20-2013, 09:05 PM

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.

03-20-2013, 09:05 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	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. __________________ 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