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Adding wood chips...

Discussion in 'Food Forum' started by PDogSniper, Dec 3, 2004.

  1. PDogSniper

    PDogSniper

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    I've noticed when using the side box that when I've added wood chips/chunks (hickory) that the temp rise's dramaticly and then the chips burn out and smoke dies out pretty quickly...:( It's making it hard to control the heat but I've read not to soak the wood in water.

    This was never a concern when I've cooked over direct heat, like for steaks but now I'm trying to make the smoke last and not have a "flame out"...

    Any hints/tips...?
     
  2. noway

    noway

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    Control the heat and smoke via the damper controls on the firebox. BUT typicaly what you described is what suppose to happen. You can adjust things down to a certain tee, but the level of smoke is something that can't be adjust to any certainess. As long as the main chamber temps stays consistant and you the fire box damper control with the exhuast stack cover you should get some good heat and smoke for food. Remember the low indirect heat is whats cooking your food.