If there is one single most misnomer about smoking meats I have come to know, its without a doubt "the more smoke the better". In all reality, there is nothing further from the truth. I have seen it time and time again from folks new to the art of smoking meats to folks who have been doing it for years and even some producing products used for smoking foods. In all cases the results are the same. Put their finished products up against the same product from some one who understands the concept and the later will have a nice smoky flavor that instead of over powering the meat or cheese, will compliment it with no bitter after taste. With burning wood you have several elements at play. You have fire, air, wood for fuel, moisture in both the air and the wood. Particulates produces from the burn that make up the smoke. What your after is the correct combination of fire, air and wood to create a clean hot burn. It's key that there is not too much wood burning at any given time just as it's k...
