Larry Noah wrote:
> On Sun, 12 Sep 2004 08:02:42 -0400, Mario Stargard
> > wrote:
>
>
>>Edwin Pawlowski wrote:
>>
>>>"Mario Stargard" > wrote in message
<snipped>
>>
>>OK, so if I preburn the wood, would I control the temperature using the
>>input damper? Or would I try to control the temperature more with the
>>fire size?
>>
>>My pieces are the size you describe.
>>
>>Mario
>
>
>
> I would say a little of both - input damper and fire size. You do not
> want heavy smoke coming out of the smokestack.
>
> BTW, you are not putting cold meat on the grill are you? That can
> cause problems. Meat should be allowed to get to room temp before you
> put it on. Not scientific, but take the meat out of refrig just
> before I go out to start the charcoal.
>
>

Yes, I have been doing the same thing - taking the meat out when I start
the fire.

There was definately heavy smoke -- too heavy in my opinion. I'm
looking to reduce that.

Thanks,
Mario