Okay brief synopsis of what ive been doing with my smoking !! im from New Zealand were not a big smoking culture down under but i am SO interested in how smoke works and how my attempts have turned out , i currently have a weber 22.5 smoky mountain bad boy that has been producing some killer ribs and brisket, but theres a few things id like to get clear firstly when you start your smoker how soon should you put your meat on ?? it takes my smoker about a good hour ( i am burning charcoal and brickets ) doing the mignion method and am smoking with apple and cherry,i let it get to a near 250 then put the meat i am smoking on this session on, what happens is the temp of the smoker drops ... i also have a pan with apple juice and beer so i understand that it will drop a bit but then i notice about a hour later the temp is 350 ... with a bit of messing with the bottom air intake i can get it sorted out and it finally gets to around 225 so my next question is............... how much wood should i put on? i have been using bet 5 and 9 good size chunks about fist size and its worked out kinda okay.i know if you put too much wood it gets gnarly and creoasty and bitter so is there a formula? or am i just being a pain in the arse
thanks
Pauli
thanks
Pauli