On Jun 1, 8:47*am, 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.


Don't give up just because one thing went bad. Step back, ask yourself
what was wrong with this one and make adjustments on the next one.