On Tue, 01 Jun 2010 06:47:06 -0700, Mark Thorson >
wrote:

>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.

Bummer. Sorry to hear this. I know you're returning to smoking so
maybe you just need to brush up on your fire-tending skills.

A small hot fire with very thin blue smoke. Cuchulain Libby spoke
years ago about feeling your smoke. If you rub your fingers together
over the exhaust if should feel dry.

Lou