I was taught that by my mentor and have read it in several places. The way I tend to handle it is I pour the smoke to it up to 140º, after that internal temp is met, I periodically add a chunk, but just now and then. I think it really depends on how much smoke flavor you want in your end product. As this post mentioned excessive smoke flavoring, I think this would be a good method to try and see if it helps.
post #21 of 25
1/2/08 at 10:29am