I've been burning charcoal in Whisky Fish. Primarily because I've been told that burning the logs would over smoke my food. Obviously some of you are doing it all the time. The one time I did light a wood fire, it was definately not the "thin blue" smoke but rather a thick white.
What am I missing here?
Is it a design flaw on whisky?
Is there a particular way to build the fire?
I've got an unlimited suppy of Oak and I burn it on the grill side all the time, but would love to use it instead of the charcoal for smoking.
Any thoughts?
JT
What am I missing here?
Is it a design flaw on whisky?
Is there a particular way to build the fire?
I've got an unlimited suppy of Oak and I burn it on the grill side all the time, but would love to use it instead of the charcoal for smoking.
Any thoughts?
JT
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