Quote:
Originally Posted by T.G
Sounds like you might have oversmoked the food, or you weren't burning clean. How much smoke were you making and for how long?
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You could be right. The smoke was a little white. Not always the translucent blue/black that I was hoping for. I believe it smoked for 1.5 hours.
I didn't expect the small log to over smoke. This particular branch was only 2" x 6".
Should I allow all sides of the wood to become charred before putting food on the grill?
I normally add dry wood chips during the cook and haven't had any problems, so I assumed adding food while the log was not completely charred wouldn't be a problem.
So do you think the flavours I described were not a result of green wood?
Thanks!