Christopher Helms wrote:
>
> I used to soak chips until I realized that doing so didn't make any
> difference. As long as you keep the fire low (not TOO low though) and
> steady for at least an hour per pound, you should be fine.

Yes, I know just how much to close the vents to
keep the chips from igniting. Unfortunately,
I used too many of them this time. The meat is
oversmoked, in addition to being too dry because
the cut was too lean. This didn't turn out well.
I should stick to ribs, they always turn out well.

I frequently make the error of using too many
chips. I just love seeing all that smoke.