I have been smoking food now for a few years and the food always trun out good but, more importantly I really enjoy doing it. I have cooked brisket, turkey, chicken, jerky, salmon, pork sholder, tenderloins, jerky, and, of course, ribs. I have a horizontal 20" Oklahoma Joes smoker made out of 1/4" steel and I love it. My question is this. When you are cooking something for a long time, like brisket or ribs, should you put whole logs directly on your fire or should you have a seperate fire and shovel in the hot ambers to maintain the temp? I have always put my logs directly on the fire and just cover the meat with foil after a few hours so it doesn't get to smoky. I have heard of people doing both, but I just thought I would see what you guys thought on the subject.
keep it smoky