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In Reply to: Lighter Smoke...... posted by eddiemac on October 15, 2012 at 07:42:25:
I also find oak strong as the others have said. I even find cherry or hickory milder, to my tastes anyway. I agree with the others in part, go for a milder wood, more forgiving. Also, for almost all stuff I smoke I've found a real good rule of thumb is to roll smoke for no more than 1/2 the total cooking time. If that means shielding it from the smoke so other meats can continue to get smoke or if doing 1 thing, don't add anymore wood past that 1/2 time. I really dislike oversmoked food, ruins it imo. Would rather have NO smoke than too much, taste it all day long. Plus, past that 1/2 way mark it's a waste that can go on the next load of meat, unless your a stick burner that needs the wood for fuel but then you just provide more ventilation/air exchange to keep it from getting oversmoked, which is another thing you could look at is making sure you have good air exchange. Just some thoughts.
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