Where is the smoke ?
I am wondering where is the smoke. I put in the Lump Charcoal and place 2 chunks of Apple, I light the charcoal with the Mapp Torch. At the KK is getting up to temp the nice smoke from the Chuck is there. At the same time the vents are wide open to get it up to temp. As I close down the vents the smoke disappears. So when I put the meat on the grill, where is the smoke ? With the vents closed so much to get it to 250, is there enough air to smoke ?
Does this sound crazy ? Or am I doing
Smoke pots
Warning: Any tentative experiments with this approach must take place while the women are out of town. There's a "men are from Mars, women are from Venus" aspect to smoke. Men have been on the road their whole lives searching for great 'cue, and like love itself, all too often to be disappointed. The usual tipoff? The smoke, or lack thereof. We learn to seek out intense smoke. Women have a more refined palate, and are open to smoke as one more seasoning, to balance in a great dis
