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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.
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