Quote:
Originally Posted by Southstar Jeff
I've been a BGE user, but since I got my OK Joes offset, I can taste the difference. I think the "over smoked" meat off many smokers is because of the incomplete combustion you get when you are controlling the fire with airflow. I think I'm done with smoking on the egg, there is just no way to keep the smoke sweet clear blue, it's not burning clean.
And I do agree, the meat will take smoke as long as there is smoke in there. The butcher paper method is a great way to have meat stop taking the smoke, if needed.
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Are you going low and slow? My gut feeling is that hot and fast would solve the BGE issue.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
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