Quote:
Originally Posted by cigarusmaximus
You could be right. The smoke was a little white. Not always the translucent blue/black that I was hoping for. I believe it smoked for 1.5 hours.
I didn't expect the small log to over smoke. This particular branch was only 2" x 6".
Should I allow all sides of the wood to become charred before putting food on the grill?
I normally add dry wood chips during the cook and haven't had any problems, so I assumed adding food while the log was not completely charred wouldn't be a problem.
So do you think the flavours I described were not a result of green wood?
Thanks!
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Did you leave the bark on the log/logs or did you remove it? Tree bark can really burn nasty and impart a horrible flavor.
If you still have some of the wood, just split a few chunks and let them sit a day or so and see how much if any sap comes out. That could be the problem too?