On Tue, 12 Jul 2005 08:40:58 -0500, eelhc > wrote:

> I have a Kamado... I do not like opening it once I put the meat in (I
> don't mop). I set up the coals to burn for 12HRs+ (not that hard with
> a K), get it to temperature, add wood chunks that have been soaked
> overnight. throw the meat in, insert the temperature probes and walk
> away. The meat doesn't "soak up" the smoke after the first couple of
> hours anyway. I always get a nice smoke ring and enough smoked flavor.
>
So you soak the wood. I will try both soaked and dry since it seems to be
different opinions on wether to soak it or not.


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