WHT_MTNMAN Report post Posted January 5, 2020 13 hours ago, Outdoor Writer said: I meant how long do you add smoke for, not cooking time. I use temp for that, also. I dont add extra smoke. Just the natural burning of wood or pellets create smoke. IMO you never want to see "smoke" coming from the stack. It can be too overpowering if you let it "smoke" too long. I was told years ago that your smoke should be almost invisible for best results 1 Share this post Link to post Share on other sites
Outdoor Writer Report post Posted January 5, 2020 10 hours ago, WHT_MTNMAN said: I dont add extra smoke. Just the natural burning of wood or pellets create smoke. IMO you never want to see "smoke" coming from the stack. It can be too overpowering if you let it "smoke" too long. I was told years ago that your smoke should be almost invisible for best results Since I use an electric smoker, I don't get any natural burning of wood. 😉I have to add wood chunks or chips to the pan and control the amount by time. I totally agree about the overpowering bit; that's why I asked about it. I wouldn't want prime rib to have the same smoky taste as my pulled pork or salmon. 1 Share this post Link to post Share on other sites
