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30 LBS $11.79 a bag in SA @ Bolners Meats 30 lbs bag of lump, nice pieces, some big in there, mesquite lump is what they call it. Bolners Meats in SA stocks it by the pallet load. nice product.

how about a small fan how about a small fan on the top of the kk, where the dampler goes, either to pulll the smoke thru. i guess it would be one way to create a draw the unit. slower rpm in small fan, longer saturation period for smoke on products to be smoked. going to be lots of prototype to get this right. chunks are the way to go, i spent this afternoon cutting mesquite trees and loading them into the pickup. much more to get cut. so i cut my wood in chunks less than a foot, and tehn if i am going to smoke, i cut them in 4 inch chunks more or less with a miter saw. easiest way to cut it to size. for me. i may experiment with a small computer fan. wont last long but will give me the cfm ratio i am looking for to draw smoke. the smoke should not be too hot. since the hot pot is away and in a sealed unit with tube to the bottom of the k unit to draw the smoke from. will be a trial and error but i would like to smoke cheese, wild hog, and deer sausage this fall. as cold as possible. to see how it goes.

Cold smoke isnt cold smoking defined as smoking below 100 F. it seems i heard that somewhere , but i cannot produce it. ??? what do you do to draw smoke thru your smoker, put a fan on the top with the damper out and pull smoke from an exterior source thru the unit. since it is sealed more or less it just drags the smoke thru and minimal heat. if so do you have any pictures of that setup. would work great with cheese and fish. i smoke salmon with grape wood, as low and slow as i can get it with only a few pieces of lump. nice effect on the meat. some think if you have too much smoke you get too many of the undesireable Aromatic Hydrocarbons from the smoke, giving it that creosote taste to some. i think it also depends on how fast moving the smoke is going over your meat. good example of this is in lockhart, tx at smittys bbq. lots of smoke but fast moving and hot. just an observation.

Thanks, this group looks great Nice to meet all, seems like a group that i dont mind being a member or to announce such. good cooking to all.

Large Groups 10k my first large group was back in 1975 queing for a party of 10k in Ponca City, Ok for a oil company picnic. there were a few after that, bigger. but this is the one that comes to mind. no i did not work it alone, i worked for the self proclaimed bbq king, dub adams hickory kitchens in OKC, OK. we fried chicken for three days and smoked meat for 5 days, ribs, brisket , sausage, and chicken. ran a bbq smoker at the event and loaded it up so the meat smell was all over the event. the rest of the food was in long serving lines, in warmers. some smoking was done at the event, to fill the air with bbq smoke, wood and atmosphere.