The wood smoker you are using requires you to wrap the meat in foil because the wood provides the heat which obviously has the smoke. Some use briquets with wood chunks. Then add the briquets to keep the heat source. I only say this because you said it was too much smoke flavor. His style of smoker requires much trial and error to find the exact wood and briquet amounts.
When my pictures come in I will post. I know I am archaic with my film camera as opposed to digital.
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