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- Users: NewsmokerChef
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Michigan Newbie
Thank you TomKnollRFV. I was using Apple wood for the chicken. So maybe cut back on it? Should my original charcoal light have more charcoal in it?- NewsmokerChef
- Post #15
- Forum: Roll Call
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Michigan Newbie
OKay. Stupid question, one of many I am sure!! In order to get LESS smoke flavor use LESS wood right? But how do I keep the temperature up? Wouldn't more coals possibly create creosote on the food? Help!!- NewsmokerChef
- Post #13
- Forum: Roll Call
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Michigan Newbie
I too just purchased and built my Dyna-Glo smoker. I am excited and nervous!!! I have been a Chef in professional kitchens for 30 years but have not had ANY experience smoking meats. Well, with a REAL smoker. I have smoked on a gas grill, but does that REALLY count. I'd say no. That being said...- NewsmokerChef
- Post #6
- Forum: Roll Call
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