Neil Guest
New member
I know it is a smoker but can you still get great cooked food without using wood for smoke? My wife says the chicken I did yesterday was just overpowering for her although I liked it, I only used half fist size of cherry.
Or use lump charcoal...
+1
I think of using lump as stage one in smoke flavor. I always like to add just a little hickory on ribs, but I'm a very light smoke person and would rather use none than use too much. Best thing to do is start with none and add a little until you find what you like.