Recent content by John G in Dixie

Thanks everyone for the good advice. I think I'll go with briquettes and only 1 chunk of wood. Then also make double certain the white smoke is finished before I start the cook.

Thanks all of you. I'll try it without wood first to see if it's just the charcoal. I use natural limp charcoal. I thought that would be superior to briquettes. Any thought there? Thanks again.

Thanks Andrew. I think her problem is caused by both the strong flavor and the indigestion. So far all I've used is natural lump charcoal. I figured it would less "smokey" than something like Kingsford. Any thoughts there? Thanks again!

Hi everyone, Relatively new to smoking. Have a Smokey Mountain 18 in. I've followed a few recipes in the book Low and Slow. It has you start off with whole chickens split in half. I love the outcome. But my wife thinks they are too smokey and it makes her burp the smoke flavor...