I'm a long-time lurker, first time poster. A lot of great info on this site that I have used so thank you!
Over the past several years I have been using a couple un-insulated propane smokers and when it comes to making deer sticks, I feel like I have a pretty damn good end product figured out (see photo - tastes even better than it looks).
I usually use Hickory chips to give it a flavor we all like without getting them too smokey. The problem I have with the propane smokers is how inconsistent the temps are top to bottom, left to right, front to back, making it a real pain in the arse getting the sticks done in the amount of time it should be taking.
That being said, a buddy of mine made me a gravity smoker and I am very excited to start making sticks on it (among everything else we like to smoke). My question is for those with experience with gravity smokers - what are you using for lump coal and wood for flavoring without getting it too smokey? My understanding is that with this type of smoker you will naturally get a more smokey flavor especially with the long smokes. Any advise is greatly appreciated.
By the way, here are a few photos of the new smoker! I bought the flamemaster 200 wifi controller that we tried out this weekend while cooking ribs and appears to work great.
and of course the ribs......