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Should the smoker "smoke" all the cooking time?

by Scott
(Winston-Salem, NC)

I'm using a gas smoker and your country style rib recipe. I put hickory chips in the chip box. They had soaked in water for 2 hours prior to smoking. Once I turned the smoker on, smoke came from the chimney for about 1 hour 30 minutes. No smoke from the chimney after that. I glanced at the chips and they are black, but not completely burnt. Smoke was inside the smoker when I opened the door. Should I add more chips? Is this normal? Should I see smoke from the chimney the whole cooking time?

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Should the smoker "smoke" all the cooking time?

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starstarstarstarstar 		Cooking time and Smoke-
by: BBQFANS aka Old School BBQ

Bill, I use all wood and Do let the smoke surround the food all the time it cooks,however,there is a difference in smoke and GOOD smoke.A thick cloud of smoke rolling out of your cooker is like pouring creosote over the meat.All you need is a thin,blue almost invisible smoke.If you smell the smoke,it's smoking!
My advice(IMHO),is to get another smokebox and keep it on top of the cooker(or some where it can get HOT before going into the pit.It will catch quicker and not smolder-creating all those nasties.Maybe a little more chip usage,but better "QUE". :)-
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starstarstarstarstar 		How Many Wood Chips To Use
by: SmokerBill

How much wood you use depends on how smoky you want your food to taste. Certain foods do well with a light smoking, so just a single filling of wood chips would be sufficient. Other foods can handle a lot of smoke.

It's not necessary for smoke to be rolling out of your smoker constantly. Get used to your smoker, use less wood the first time, and if not smoky enough, use more wood next time.

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