Amount of Smoke

I don't know about Stubb's and lower temps. I used it for years but always over 300. I stopped using it recently because there are a couple other options in my area that are all natural and don't have the smelly thick smoke at start up. Heck, I never got tbs with Stubb's in my cabinet but it never made the food taste bad. Do you have B&B available near you? I can get that here but prefer the HEB Grand Champion but that is a Texas grocer.

I usually only have problems with smoke if I don't have enough heat to cleanly burn the wood I'm using. I wonder if switching to wood chips for a lower temp smoke would help

BigTSmoker said:

What is B&B? How about RO briquettes? How do they compare to Stubbs?

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B&B is a brand of charcoal that is sold in most Academy stores. I can find it at my local grocery store too. I don't think RO makes an all natural briquette. I never had an issue with B&B but Stubb's was cheaper. I do remember that the B&B held up really good after shutting down the fire and could be re-used on the next cook. It held up a little better than the Stubb's.

I don't use Stubb's briquettes, but I am wondering if trying to smoke that low was choking the fire out. How did you have your coals set up? For something low like that, I would suggest a snake method so only two or three coals are burning (well) at one time.