rhiannon134 wrote:Brilliant, thanks. Hubby has some applewood that's seasoned so he wants to use that. Do we shut the lid on the bbq or just let it waft the smoke over the meat? Wondering how we keep it going for 8 hours... I guess hubby's going to be spending a day fire-tending!
Thanks, sorry for all the questions!
Questions are good, no worries! I would close the lid but make sure you have a thin stream of steady smoke. You won't need to touch the can except to maybe adjust the lid (cast iron pot or whatever you are using) so you can increase or decrease smoke. Maybe every 1-2 hours you just need to drop a handful of chips into the can, they will continue to smoke. No need to soak the wood chips, place them in dry, you want them to continue to slowly smoke over the very low heat generated by the few coals you placed in. The 3-4 hot coals will be enough to keep the wood smoking as long as you want while you are dropping wood chips in, no need to "tend" it as it will not go out. This method will not generate enough heat to notice and it will cold smoke beautifully. Remember, take pictures!
