- Joined Jul 11, 2016
I have a Summit Charcoal and I understand to get the thin blue smoke before putting the meat on. My question is how to keep that thin blue smoke as new wood chunks ignite? I use 2-3 Western brand wood chunks and everytime a new chunk takes off I get 20 minutes or so of heavy smoke. I put one a little closer to the fire so it takes off a little sooner and the the other 2 around the outside of the bowl. Have tried burying them in the charcoal and also setting them on top. Also use mainly royal oak but have also tried Kamado Joe charcoal if that matters. If you need any more info to help diagnose, just let me know. Any ideas?