I smoke on my Weber kettle with a slow n sear. When it stabilizes around 225 I throw the meat on and spread out wood chips along the charcoal.
However this inevitably causes grey smoke the first 5 minutes afterwards.
Does anyone have any tips on how to minimize the amount of grey smoke or is it simply unavoidable until the wood chips come up to temp. Have since ordered wood chunks to see if that makes a difference but have not yet had a chance to try them.
However this inevitably causes grey smoke the first 5 minutes afterwards.
Does anyone have any tips on how to minimize the amount of grey smoke or is it simply unavoidable until the wood chips come up to temp. Have since ordered wood chunks to see if that makes a difference but have not yet had a chance to try them.
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