Wow, Russ, you sure did right by me, and I appreciate your advice. For the very first time since I've had my AmeriQue, I got my wood to smoke for the duration of a lower temperature cook. I recently posted that my chunks blacken a little bit at the edge, but that at 200º, the wood did not continually smoke during a cook, and also that the wood never turned to ash. Now that I'm thinking, I may have posted something similar about a year ago, after my first fish cook. It has been an on-going quest to get my wood to burn at low temperature cooks, similarly to the way they do at 225º and above. As per your advice, this time I chopped a good sized chunk into pretty small pieces, for more surface area. I did Salmon for 90 minutes at 200º, and the smoke was really flying for the whole cook. This morning when I emptied my wood box, I noticed that a lot of the wood had become ash, and the few chips that were black---were black, through and through, versus just at one edge. Thanks again for your right on advice.
Jeff
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