Because I use one of those ceramic egg bbqs

it doesn't have much air flow, so to get a good smoke on the meat, you don't actually need much smoke at all.

I often don't add any extra and just rely on the natural smoke from the charcoal (v high quality lumpwood). If I add a bit of wood, it's something mild like apple.

Depends on the meat really, it's quite easy to ruin a bit of meat with too much smoke I think!

Posted By: SimonOTBC, Jun 9, 21:41:06