Deleted by user
Edited by GingerWeigel - 7/17/13 at 10:55am
LOL....YES, you did. I normally catch the original thread date but only saw that this was revived about 3 weeks ago and a newbie posted a question in it. She's cooking for grunts so I chimed in. Carry on...lol.....Willie
10-4!...carrying on sir... lol.
No no no.....don't take that the wrong way. Sometimes threads get revived because someone posts in it again. That one was originally from 1-11 I think. I've seen them reappear from wayyyyy back. It happens often and interesting to revisit an old one with new people posting in it. Your status is 'newbie' so my using it was not meant as any slur. Your question was valid and opinions vary widely on it......Willie
I only add a few chunks of wood in the beginning of the cook and don't add any more. I am a more is less kind of guy when it comes to smoke wood. If your friends and family don't like the ashtray effect use less wood. Try using no wood and see if you can change their opinion. Then add one chunk on the next cook. Two on the next. Don't push it.
I think Tim, your like my wife, she does not like smoked foods. You could try marinating your meat before smoking it. You could also use cherry or apple wood, they are not as strong as Hickory or Mesquite wood is, when smoking. Have the smoke on and rolling for less time also would work.