Reply to "how much smoke?"

qnorthNear Traverse City, MI

And a couple of extra comments:

1) After any impurities in your wood have burned off (the bad smoke) you won't see much smoke from that point on... it will be blue and almost invisible.

2) Meat will only take on smoke until it reaches about 140 deg. and the pores close up. (learned that from this forum)

3) The only thing that counts is whether your 'product' has the smokey taste you like, rather than how much smoke you saw coming from your CS.

8/3/099:01 AM

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