IMG_3089-firebox.jpg

I tried foil pouches this time. I do NOT recommend this scheme. Not enough smoke fast enough. The first 30 minutes of smoking is crucial as the colder the meat the more it picks up smoke.

Now I do 1 Kingsford briquette with hickory CHIPS scattered on top in a little pile, then 2 small hickory CHUNKS between the elements and finally scatter some soaked (20 min) wood chips throughout the cook chamber as desired. I will be using hickory and peach next time.