Quote:
Originally Posted by why_me
I usually dial mine in around 225-250* to let the smoke permeate whatever I'm cooking. I have a BIL that has a Komodo smoker/grill and his stuff comes out way too smokey. But then again, he can't grill worth a crap in the first place.  |
I know everything that I've watched and done myself that I wait for the smoke to thin out a little before putting anything on. Blue smoke I think it what it is called?