I get the magical "Thin Blue Smoke", but only for a little while. I've always heard that when the wood stops smoking, it's glowing embers are still flavoring the food. I notice when I put a stick or two on, or even chunks, it smokes heavy for a few minutes, then "thin blue" for another 10-15 minutes (MAYBEE), then all I see coming out of the chimney is the heat vapors. Yet the wood in the fire chamber is far from ashed. My barbeques have always turned out good before using electric and waiting until the wood was ashed before adding more. But now I've been using a wood smoker and was wondering if I should keep adding new sticks to keep the blue up.
post #1 of 6
11/18/07 at 3:34pm