"Mark Thorson" > wrote in message
...
> It went onto the BBQ at 10 AM, along with the

??? What? "It" went on ths smoked meat?????

> hickory chips. I ignore convention and do not
> soak chips in water. My theory is that the

If you don't soak the chips, then you ignore ignorance

> flavor compounds should be transferred from
> the wood to the meat as quickly as possible,
> followed by a much longer time for diffusion
> of those compounds into the meat.
>
> I put the chips onto the coals immediately
> after the meat. This is BBQ, so the coals
> are at one end of the chamber and the meat
> is at the other. I use a rectangular small
> Weber.
>
> There is copious smoke, but I restrict airflow

Hope you like the taste of creosote

> through the intake and exhaust vents. I start
> out hot, then reduce the airflow for a long
> plateau. It only smokes for about 30 minutes,
> after which I reduce the airflow. Here at three
> hours, I can put my hand on the BBQ cover and
> hold it here.
>
> I'll probably let it go another hour. I'm
> getting anxious to see what I'll get. All
> I have so far is a little peek through the
> exhaust vent holes, and it looks good.
> If the coals hold out, I may go longer.