Quote:
Originally Posted by primereefaquatics
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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That one is different than mine, but I really like mine. It has two racks, where you put the meats, so you can smoke alot (supposedly), and the bottom holds the charcoals and woods. But I was having problems using it that way, since wood burns hotter than charcoal. Now, I put my coals in the bottom, soak my wood, and put the wood on my first rack, and then the meats on top. So, I get a nice smoky flavor, that is not over whelming, nor burns too hot.
alane