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I have a wood burner, 120 gallon homemade grill/smoker. No firebox. Input and output adjustable vents.
I want to create smoke in a parking lot for display and to draw attention. I have oak wood - not too wet.
I also have tons of cooked meat fat to assist.
Its not my grill and I'm not a pro at burning wood, which is why I came here to ask the experts.
I figured the fat can melt and help make smoke. But I punched a hole in a tin pan so the grease could drip on the wood and that made a big old fire in there.
I've seen it go from too hot a fire (no smoke) to smoke for only 10 minutes.
Can ya help a brother out with some tips?
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