Now I am very confused. Some say we should get that 'thin blue line of smoke' and in my experience I have seen many folks in my area who when I see them smoking meat there is a great deal of smoke coming from their smokers and not a thin blue line of smoke. I am new to smoking so please forgive my ignorance. I am using an offset smoker. Is it not better to get a lot of smoke built up inside the cooking pot so you get more smoke? How does the 'thin blue line smoke' make it better? To me it seems like the more smoke the better your meat will taste. Perhaps I am wrong about that. I have been researching smoking meat for over a year now and now I am more confused than ever. It appears there are several schools to thought. Can someone give me a clue? Thanks for our help.
