jmcquown > wrote:

>There's your problem. You're incinerating, not smoking. Smoking is done at
>low temperatures, long and slow. 600 degrees is ridiculous!

Smoking is done at a low temperature as measured at the food
item being targeted for smoking, but the firebox temperature
can be much higher. I routinely add wood to a red-hot charcoal
fire, and it produces plenty of wood smoke which then cools off as
it travels to the food target.

Charcoal fires are non-smoky because the smoke components have
been already burned from the wood. It is not because they
are too hot.

Steve