A tip from one in Native "Smoke" country (Texas) Regardless of your chosen smoking wood there is a term often over looked,green wood and seasoned wood,knowing the true differences is the key to over all smoke quality. Mesquite is a very good wood when used with experience,that "toxic" flavor most describe is from the "green" and primarily from the bark. Remove the bark on wood that isnt at least a year/season old from cutting and the animal indeed changes spots. Using Mesquite as a finishing wood works very well over both pecan and oak for very distinct flavors with all meats(even fish,both fresh and saltwater species) These simple tricks are passed down thru generations and will not be seen on FoodTV. I cant wait to grow some quality strains and smok'em like we do old school wild game meats.

You either dont have as much draft as you think, or there is some obstruction in the flue. I dont think its the latter. You can improve draft by adding hight to your chimney, there are severl methods of doing that. The minute you patch one hole with glass doors it will find somewhere else to go. And if your certain your chimney is high enough, then other possibilites are not seasoned wood, dirty chimney, pluged screen on the cap, or your not building big enough fires to get the draft on the chimney well established. Its takes lots of BTU's to warm clay flue tile.

I avoid mesquite because of the nitrate content. If you are not familiar with trees I'd buy my wood already bagged. Almost any wood could be used... as in campfire cooking. Hickory is my favorite because it is a strong flavor so I only need a little bit... I use charcoal for heat and wood for smoke/flavor. If you are upwind black pepper can be sprinkled on the hot coals... don't get that smoke in your eyes. Use a coarse grind as fine powder will flash flame.... it has a fair amount of pepper oil that burns for peppery flavor. Fryer chickens seem to be the cheapest meat I can find to smoke... about $4 each if I shop. After smoking I break them up into sandwich meat, snack wings, and soup meat/bones (boil the carcass and strain the bones). I almost feel bad throwing out the boiled clean bones which leave nothing for Mr. Possum to enjoy.... they get ate anyways. Many people won't smoke fish because it can flavor the whole smoker so the next batch of meat tastes like fish. We have a spring sucker(fish) run so a few people have two smokers... one for just fish. Salmon is noted for leaving a fish taste in the next batch of jerky. I use a Weber grill. For smoking it is just a load the charcoal and let it fly operation. Frequent checking lets out heat and just extends the cooking time. A friend put a drip cup under his smoker and claims the meat is done as soon as the fat stops dripping.... I don't watch that close. I also like to smoke corn on the cob and potatoes while the main meat is going. My dog Dolly loves smoked corn eating it cob and all (cold leftovers so she don't get burnt). Other veggies like carrots and cabbage can be wrapped in tinfoil... the smoke penetrates a bit. : ) lyra

Here's some pic's of a recent pool with a cabana and a summer kitchen. This buyer really stepped up by having us install cable TV, AV receiver, DVD player, and surround sound. The best summer kitchens come with all the quality stainless cooking goodies like your describing for yours. The low burner you mentioned is called a Power Burner. It's a dual ring side burner that's dropped to a 12 to 15" lower elevation than the countertop. This is so you can manhandle the big pots required for you to cook your crawfish or turkeys in. Do you know what size of gas pipe your home builder stubbed out for you? Most home builders typically stub out a 1/2" galvanized or black iron pipe for the buyers. It won't deliver enough gas to satisfy the appetite of a high BTU 36" grill or a power burner. It'll still work for slow cooking, you just can't get the max BTU's the cookware is capable of delivering for grilling or frying. See ya, Kelly