On Tue, 12 Jul 2005 06:11:59 -0500, Matthew L. Martin
> wrote:

> Use dry wood chunks, if you have them. One good sized piece (small fist
> sized) will usually do in a brinkman. What you are looking for is a
> barely visible wisp of smoke coming from the cooker. If you must use
> chips, put them in a pouch made from two layers of heavy duty aluminum
> foil. Punch a few small holes in the pouch and place it on the hot part
> of the fire.
>
So what you're saying is that this one wood chunck (or pouch with chips)
is going to last through, let's say, the whole 10 hours of doing a
brisket? My experience is that when you add chips, even in a pouch, a
massive initial smoke production which dies down after a little while
(15-30 mins). I assume the wood goes in when the meat goes in and not
later?


--
//ceed ©¿©¬