My grilling has been via an old Sunbeam 2 burner gasser which has served me well for about 20 years. Cast aluminum box, redwood shelves. Awesome grill for what it is -
A couple years ago I decided to bring my Que capabilities to the next level, and tried my hand at smoking. But all I got was flames. Wood chunks in a box or wrapped in foil, didn't matter. The grill's just too hot...
So, for Christmas my son got me this Masterbuilt 7 in 1 smoker, branded under Cabela's name -
Used it for the first time Memorial Day to cook some chicken at about 310°F. Had oak chunks about 1/2" square and 3" long wrapped in foil with holes, and I couldn't get any smoke. But without the foil, the wood burst into flames.
I didn't think smoking was rocket science...
So, how do you get predictable smoke at various cook temperatures? What am I not seeing here?
A couple years ago I decided to bring my Que capabilities to the next level, and tried my hand at smoking. But all I got was flames. Wood chunks in a box or wrapped in foil, didn't matter. The grill's just too hot...
So, for Christmas my son got me this Masterbuilt 7 in 1 smoker, branded under Cabela's name -
Used it for the first time Memorial Day to cook some chicken at about 310°F. Had oak chunks about 1/2" square and 3" long wrapped in foil with holes, and I couldn't get any smoke. But without the foil, the wood burst into flames.
I didn't think smoking was rocket science...
So, how do you get predictable smoke at various cook temperatures? What am I not seeing here?