Hi ladies and gents,
I'm a veteran of about 4 seasons of smoking and have tripped through some pretty decent meals, but recently found out that I am apparently doing this all wrong. I was mistaken in my approach. I have temp control pretty much perfect.
I have a Vision kamado and my MO thus far has been to light the lump with an electric starter with some chunks of apple and/or hickory mixed in the coals. I would generally light the fire from the top and let it burn down. Right before putting the meat on, I would toss in a couple handfuls of Apple/Hickory chips which generally would immediately catch fire and start with a heavy white smoke. So you can guess that some of my smokes have ended up tasting acrid. I like a lot of smoke and wrongly associated a lot of white smoke with lots of smoke flavor. I've noticed neighbors whose smokes smelled sweet and wonderful with mine smelling like an ashtray at times. It was only when I screwed up MY game plan that I accidentally ended up with the right blue smoke.
So can someone give me the idiot's guide to doing this right? How do I load it, light it, put in the wood, etc. to get that thin blue line of smoke?
I'm looking for the idiot's guide because that's apparently what I am when it comes to smoking.
Thanks in advance.