I use a Camp Chef 24 gasser and wine barrel oak chunks for most smokes. I bring the gasser up to temperature and then add the wood. I'll wait until I get back up to temperature, about 5-10 minutes, then add the meat. I always try to get the meat on soon as I can as the aroma from the wine is just wonderful but only lasts about 30 minutes, and then it just smells like good white oak. I typically get very little white smoke. The flavor on the meat is subtle but noticeable. When I use other woods like hickory, I'll wait about 10 minutes longer (than wine barrel oak) before I add the meat as I tend to see more white smoke.
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When the cooker is at temp, I throw whatever it is on. Only time I wait is when I am doing wings and I dump a fully lit chimney on a couple of chunks of wood. Then I wait until the billowing stops. Since I am running wide open I don't really worry about the temps. I just have a wsm and a kettle (any a small pellet grill). Got a UDS that I don't use much.Comment
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