- 18 Posts. Joined 3/2016
- Location: Toledo Ohio
- Points: 12
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Seasoning is an art. I have a gasser that i just throw in some fresh chips and rake the existing black'ened around. It thins my smoke. Just shake the ash out.
Its all in how much smoke you want.
Thin blue smoke is almost invisible. There's a saying, "If you can smell the smoke, so can the meat". Or something like that. It just means you don't necessarily need to see smoke all the time. If you can smell it, it's doing it's job.