I can't wait to try your method--Usually how long do you have to wait to put the meat on?
Hi Milberry.
The trick is really in lighting it and in using a good quality charcoal.
I have used a coffee can as described in my prior post, I have also used a piece ofgalvvnized ductwork, which I really cannot recommend, because of the zinc in galvanized metals.
But the trick is in lighting the pile.
Just a few coals in the middle. Thats whether you use the can technique, or just dump about a third chimney of well lit coals in the center.
If you're using a good quality lump charcoal, well then you can put your food on when your target temp is hit.
Even if the smoke is not quite as "blue" as optimum.
The reason why you can do it this way, is because a good hardwood lump charcoal is not going to deposit a lot of creosote onto your food.
And because you are only lighting a relatively small fire,, the smoke will eventually take on the thin blue characteristic that you're looking for, and it will stay there.
Of course in lieu of the above, you can "wait" until it turns the optimum blue color. But I have not found that to be as necessary when using this center of the pile lighting method with just about a third chimney of red hot coals, coffee can or not, method and just putting the food on when temp is hit, as long as I'm using one of the more dense hardwood lump charcoals such as Jealous Devil, or Kamado Joe Big Block lump charcoal.. These are made of Guayacan, Guayaibi, and White Quebracho and just Quebracho Blanco for the Jealous Devil. Very hard woods.
These are very dense and are not scrap wood like Royal Oak and Cowboy Lump. Both of which , in my experience, make for a lot of bad tasting creosote..
Hope that helps.