Quote:
Originally Posted by Fire Me Boy!
Heavy smoke usually means creosote. I've always heard smoke 3-4 hours with the thin blue smoke. I get plenty of flavor that way.
|
A harder wood usually protects you there, and my personal opinion is that you control a lot of it by the amount of water you keep in the pan and where the pan is placed. I've tried it with the pan right over the wood (lots of steam), and I've tried it with the pan in various places inside the main body of the smoker. The latter usually works very well if placed just inside the main body; the water won't boil but will add some humidity to the burn. And, if you're burning the the wood correctly, it will indeed be blue. The magic is having only enough wood to keep the smoke white, but not run the temperature above 200 for those first two hours.
But hey, I'm a Vitamix person these days, not a lot of red meat.