On Sun, 22 Aug 2010 10:47:43 -0700, Kent wrote:

> "Sqwertz" > wrote in message
> ...
>> I've been buying the same 1cuft bags of hickory and pecan from the store
>> for years. I wrap them in HD foil, put a tiny little 1cm slit in the
>> middle and all is usuallay OK. Sometimes I had a problem with them
>> catching on fire, but I assume that was too much airflow though the unit
>> (usually when I popped the lid).
>>
>> But my problem lately is too much smoke. The smoke is just POURING...
>> BILLOWING out of that little hole. Way too much smoke. And then it
>> starts
>> coming out of the folds in the foil, too, which were crimped and smashed
>> pretty well.
>>
>> It is a new smoker - about 6-7 cooks on it. But it's the same model I
>> always use. And the bag of wood chunks were bought at the same time. I
>> figure the wood is just too dry, right? Anyway to tame it other than
>> trying to soak some of the smoker pieces? Large chunks of wood really
>> don't
>> "absorb"" water, do they?
>>
>> I finally found some of that those 40lb bags of Lazarri lump for $12. It
>> was a no-brainer to decide to but some. Oops, I forgot I wasn't supposed
>> to buy anything taxable at Restaurant Depot... but they ended up charging
>> me tax anyway. That's fine with me! I highly recommended restaurant
>> depot
>> or any other restaurant wholesale outfit for anyone on a budget. Most of
>> the stuff is sold in small enough quantities and the savings are
>> incredible.
>
> ? Does the new El Cheapo Brinkmann have more air leak outside to in than
> your old one? Measure your temp. at the lower grate.

I'm not sure what you're asking, but the answer is No.

> Lazarri can burn pretty hot, and can vary from bag to bag, and as you
> well know, from the size of the charcoal chunk.

I haven't even opened the Lazzari yet.

-sw