sawdust/chips

This is in other posts or the real experts will come in and give a good technical answer.

The first of my answers would be that the ground beef will take up a whole lot of smoke if you just put the 2 oz. block towards the door.

The other concern is that you could get a fire,although the lack of draft should contain it.

Last would be ,as Double Lazy would say, IMHO you are doing unnecessary labor.

I believe that Stuart has mentioned that he uses Sawdust/chips for smoke of the cold smokes when he doesn't want to overpower the item.

If you're wanting more smoke, just start the smoker, get the smoke going and THEN add your meat. I keep the grill out, put the meat on the grill, open the door, slide the rack in and close the door.

But as a general rule, most don't use chips/sawdust for regular smokes, but we have heard of people that do use it at different times.

{b]Does anyone out there use Sawduse/Chips in a CS? When and why and how?[/b]