Just like most everybody here, I enjoy watching videos of other folks making their bbq and using different cookers to do it. But, I'm starting to think I may be in a minority regarding the amount of time that I wait for the white smoke to dissipate and get to the sweet smelling blue smoke.
Maybe it's because I don't wrap, but I have always made a point to never place my food on until the smoke is thin and smells exactly like something I'd wanna eat(the smell being the most important). However, what I see more often than not is folks dropping their food in as soon as their temps are where they want them into a plume of smoke. Also, I notice that there's a very high percentage of these folks wrapping pretty dang early into the cook.
What say ye brethren??? Am I just way too anal about my cooking? How have you come to rely on the methods that you trust?
TO BE CLEAR. I'm not looking for suggestions on changing my style. That's not happening other than little tweaks here and there on my own. I'm just looking to hear from the brethren on how they arrived at their personal judgement on what's the right amount of smoke to start with and if they wrap during the cook to stop the amount of smoke the food is getting(aside from speeding up the cook).
Maybe it's because I don't wrap, but I have always made a point to never place my food on until the smoke is thin and smells exactly like something I'd wanna eat(the smell being the most important). However, what I see more often than not is folks dropping their food in as soon as their temps are where they want them into a plume of smoke. Also, I notice that there's a very high percentage of these folks wrapping pretty dang early into the cook.
What say ye brethren??? Am I just way too anal about my cooking? How have you come to rely on the methods that you trust?
TO BE CLEAR. I'm not looking for suggestions on changing my style. That's not happening other than little tweaks here and there on my own. I'm just looking to hear from the brethren on how they arrived at their personal judgement on what's the right amount of smoke to start with and if they wrap during the cook to stop the amount of smoke the food is getting(aside from speeding up the cook).
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