Have searched the boards, but can't come up with a conclusive answer as to when to add smoke wood. I have used the standard method for my two cooks & put unlit wood on top of the kingsford before assembling the cooker. this produces the white billowing smoke, but later in the cook, the wood is cooked down, but no longer producing the billowing smoke. My wife has said both cooks were too smokey for her, though the wood amounts were two small chunks of cherry.
I understand that while using the minion method, there will be little billowing smoke during the later hours of the cook b/c of the low temps and gradual lighting of the coals.
Is the billowing smoke what is causing the strong smoke flavor and in what ways can I add my wood that will improve my flavoring? Thanks!
I understand that while using the minion method, there will be little billowing smoke during the later hours of the cook b/c of the low temps and gradual lighting of the coals.
Is the billowing smoke what is causing the strong smoke flavor and in what ways can I add my wood that will improve my flavoring? Thanks!