I have a OKJ and usually, I use Lump and Hickory. Lately, I've noticed that I'm not getting the amount of smoke infused into the meat that I think I should. I usually use Olive Oil as the glue for the rub and a small water pan in the front of the grill. I also have a baffle plate in place and temps accross the cooking area are within 10F at grate level.
I'm wondering how to get more smoke infused into the product. Pork or Beef, seems like I'm always very light on the smoke although my neighbors probably would disagree on the amount of hickory that I use.
Can anyone help with this? I always bring the meat up to room temps and the smoker up to optimum before putting the meat on the smoker. Temps flex a lot here as this is not an insulated smoker.
I'm working on wifey for the OK to buy a Superior Smoker SS-2 but that's about a year out from now.
Thanks in advance!