Banner advertisements by bbqads.com

Re: Lighter Smoke......


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by mikey on October 19, 2012 at 15:38:53:

In Reply to: Lighter Smoke...... posted by eddiemac on October 15, 2012 at 07:42:25:

Your Kingsford is fine. It's won lots of trophies.
The chicken is golden probly because it spends less time in the smoke. I actually use a heavy (for me) smoke on chicken, cause it usually takes 1.5 hrs vs. 6 hrs for ribs.
Look at your airflow - with wood, you want as small a fire as possible and still maintain temp, with the stack wide open and the inlet dampers as open as possible. The smoke should be bluish clear, not white. Don't use a lot of wood, so you have to choke off the air to get the temp down.
Look at your wood - if it's green, it'll smoke a bunch. If it's really dry, like 6 months under a shed, it won't smoke much.
One thing that works for me is adding the wood to the sides of the coal pile, not on top. Wood on top seems to make more smoke.


Follow Ups:



The BBQ Forum Home Page

Source:
adsl-98-71-96-74.bhm.bellsouth.net
98.71.96.74
Mozilla/5.0 (compatible; MSIE 9.0; Windows NT 6.1; WOW64; Trident/5.0)



[ BBQ Search ]