I always wait a while for the dark smoke to clear a bit before i add my food in the SM025. Do you all do this? I have always been told the dark smoke is no good........
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You mean the first heavy white smoke, when the wood first ignites? From my understanding that is most bitter. But I don't think the time it takes to get past that point is not very long.
I just throw what I'm cooking in set temp 99 percent of the time
The only time I delay is when smoking sausage, just because I don't them exposed to the initial high heat
I just throw what I'm cooking in set temp 99 percent of the time
The only time I delay is when smoking sausage, just because I don't them exposed to the initial high heat
Yes. The smoke usually looks really dark gray to brown for about the first five minutes or so. I usually open the door a couple of times to vent out the heavy smoke and then add my food.