- Dec 14, 2007
- 6
- 10
Im very new to smokin and just learned of this "thin blue" as opposed to "white and billowing" technique. Was the white smoke what caused a too strong acrid flavor with my last attempt? I was keeping the temp down by squirting the flames with water. Is this bad? If so how do you best regulate temperature in a side fire box and keep the smoke "thin and blue"?
One more possible factor: I was using dry well aged cherry. Good?
One more possible factor: I was using dry well aged cherry. Good?