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RJG
 
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Default Smoking Observations

First of all thanks to those who replied to my post(a couple of weeks back)
regarding getting the temperature up on my ECB style H2O smoker and
optimizing lump usage, a lot of great suggestions(MLM's ECBx2 is quite the
beast). Prior to putting some of those suggestions into practice, I tried
another experiment. I purchased a low profile Coleman propane camp
burner(7500 BTU), placed it in elevated position under the smoker and topped
off with a pie plate, to which I added 1 cup of Mesquite chips at the start
and another cup halfway through cooking. It seemed to smoke quite well,
albeit for a abbreviated period of time, compared to lump charcoal,
maintaining 210-260 F. The finished side ribs and beef roast seemed to
lack the full smokey flavour achieved using lump, I would say very similar
to using the gas grill offset with wood chips and foiling part way through
to prevent drying out. Questions: Is this typical? Why? Is there a way to
extend the length of smoking time from the added chips, to increase the
flavour intensity without adding more chips?
Thanks Ron .