How do you control the smoke, in your smoker, from making your meat become too smoky tasting? I have a problem with this not being consistent. I might be keeping my smoke stack closed too much. Any ideas? Thanks,
If you’re using all wood to cook with on a big smoker you’ll definitely want to keep the exhaust stack wide open. The fire needs to burn hot to keep from smoldering which can make the meat taste bad, so limit the fuel and let it breathe. You might also want to consider using some charcoal instead of all wood and/or wrapping the food in aluminum foil for the last few hours to keep the smoke off of it.