Quote:
Originally Posted by cb25
It was thin and blue probably 50% of the time, thin (but slightly thicker) but white the rest of the time -- didn't get the big, billowing white smoke that I was worried about. So it wasn't terrible, but I think you're right, I could get it a little bit cleaner.
I'm guessing a bit of time for the wood to season will help.
Really appreciate the input everyone.
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I think your on the right track. I cooked a brisket, couple of butts and some chicken Saturday usin stratght pecan and found the smoke flavor to be very mild. My wood is seasoned and I get up to temp before adding any meat. I preheat my splits on top of the fire box and they ignite right away when added. Thin blue smoke all day long.
