ceed wrote:
> Hi,
>
> I mostly use mesquite lump in my bullet smoker (Brinkmann). To get
> "medium smoked" like most people would find acceptable how often
> should wood chips be added? I find it hard to hit bullseye with the
> chips. I use less for poultry and more for pork, but I'm still not
> able to get consistent results for either.
>
> Advice appreciated!

You just wanna keep a light wisp of blue smoke coming from the vent at all
times (If its billowing its prolly too much) until the meat reaches, I
think, 140F. At that point, I believe it stops absorbing the smoke so its a
waste of wood.

(Seems like someone told me that once or twice in the past. I'll say it was
BOB that told me that just in case its wrong y'all can blame him.)

And try to find wood chunks instead of chips. Usually just one or maybe two
fist sized pieces of wood is enough for an entire cook. Walmart carries
'em.<g>

--
The Honorable Reverend
Fosco Gamgee Whitfurrows
and his 6" boner

--Weddings performed for a nominal fee.
--Beer accepted in lieu of cash payment.