Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: I've got to much smoke . . . . From: Jeff,
Subject: Re: To Much Smoke
I have a large pit constructed from an old butane tank. It has a fire box, cooking chamber and smoke chimney. The fire box is separated from the cooking chamber with a small baffle but there is a small opening to let the smoke in. My problem is that to heat the cooking chamber up to 175-250*F I have to have a fire burning constantly and the smoke flavor in the meat is to strong. I have tried oak and hickory with the same results. What can you suggest?
First, heat up the grill with 5-10 lbs good charcoal and 10-15 lbs of wood. When the wood has burned to embers, close down the air intake until you can maintain the temp. that you want.
Second, you must have a separate pit in which to burn down the additonal wood to coals before you put them into the grill fire box. A 20 gal drum with a shovel hole cut out of on side of the bottom works well.
Try it, you'll like it.