nopantsdan
Is lookin for wood to cook with.
- Joined
- Mar 26, 2013
- Location
- denver, co
hey guys!
got my big steel keg maybe 6 months ago? i have been using it probably 3 times a week, maybe more since then. cooking everything from pizzas to abts, and everything in between.
i am getting better at temp control, and can hold 275-325 fairly easily, and that is fine for me, i much prefer hot and fast cooking. my issue is that my smoke is usually lots of white and billowing and sometimes it is effecting my taste. i know i need to get to the thin blue smoke. i am better at getting this on my old offset, or on my UDS, but trying to figure out how to achieve this on my steel keg.
any ideas or suggestions?
got my big steel keg maybe 6 months ago? i have been using it probably 3 times a week, maybe more since then. cooking everything from pizzas to abts, and everything in between.
i am getting better at temp control, and can hold 275-325 fairly easily, and that is fine for me, i much prefer hot and fast cooking. my issue is that my smoke is usually lots of white and billowing and sometimes it is effecting my taste. i know i need to get to the thin blue smoke. i am better at getting this on my old offset, or on my UDS, but trying to figure out how to achieve this on my steel keg.
any ideas or suggestions?