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Old 07-01-2008, 09:35 AM   #1
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Smoke in General

I always throw in 1 or 2 pcs of hickory when i smoke. Sometimes the smoke gets really thick from just these two small peices and ill remove one peice to try to achieve "Thin Blue Smoke".

Now,...............

when I see other people filling their (WSM) ring with charcoal they also add to it several pieces of wood. It looks likes to me it would smoke WAY to much. Am i missin' somthin here? thanks for the help.
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Old 07-01-2008, 09:45 AM   #2
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Its a matter of a clean fire...and how "green" the wood is
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Old 07-01-2008, 10:29 AM   #3
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As WD said Green & wet wood will give of lots of smoke. Are you soaking your wood in water?
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Old 07-01-2008, 10:42 AM   #4
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personally i wouldn't worry about the color or amount of your smoke unless you food comes out tasting like crap.

however, the smoke could be building up in your cooker if you don't have it vented correctly. are your lid vents wide open on the lid or are they being blocked by therms and such?
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Old 07-01-2008, 11:18 AM   #5
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Ive just been using some hickory in a bag. I think its Weber brand and it is dry. I just thought ive read on this website in several places that you dont want to oversmoke or overkill with thick smoke
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Old 07-01-2008, 02:23 PM   #6
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In most all of my cooks I will use 4-5 fist size chunks of wood, either apple, hickory, cherry or a combination of woods. You will get some heavier smoke for about the first hour or so but then it will calm down and you will see that thin blue smoke you speak of.
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Old 07-01-2008, 02:37 PM   #7
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a ha! Ok maybe ill try that! I always got to nervouse that it would over-smoke doing that!

Do most people mix it in the coals or just throw it on top like me?
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Old 07-01-2008, 02:39 PM   #8
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depends on what you're smoking....chicken oversmokes
easily, butts can take a lot.
Type of wood matters too. Harsh woods will make meat
taste bitter faster than mild woods.
In a wsm, it's easy to layer wood chunks in the charcoal
to get constant thin blue smoke.
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Old 07-01-2008, 03:56 PM   #9
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I just throw it on top.
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Old 07-01-2008, 05:28 PM   #10
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Quote:
Originally Posted by Captain Morgan
depends on what you're smoking....chicken oversmokes
easily, butts can take a lot.
Type of wood matters too. Harsh woods will make meat
taste bitter faster than mild woods.
In a wsm, it's easy to layer wood chunks in the charcoal
to get constant thin blue smoke.
sounds good. I think ill try the mix it in method, but ill probably go back to the "throw it in method" cuz it gives me something to do in between 6 packs!
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