Quote:
Originally Posted by speers90
You are getting all the smoke you need from the oak. IMO, you don't want/need the chunks off to the side smoldering. I cook almost exclusively with oak and it is not extremely strong, but it can get that way if you don't manage your fire properly. My cooker is running perfectly when all I can see coming out of the stack is either nothing or just a very faint smoke, which is what we call thin blue.
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^^^ yep. You dont/wont need any additional, as you say it, "smoking wood" as oak IS smoking wood. The smoke should be thin, allllllmost unnoticable and it will have a blueish hue, ala. "thin blue".
As others show above, keep the wood tight, together, and plenty of air. Let the fire burn clean and hot. Know that you're still in the learning fire and temperature control stage. This is the very beginning.
Welcome, and GOOD LUCK.
