Tom McKenzie
New member
I have recently completed a mini WSM build using WSJG. Have done two cooks(2 pork tenderloins and 1 butt), both of which yielded oversmoked meat. Used Stubbs briquettes and 3 2"x2"x1" pieces of hickory buried within charcoal on both occasions. Started fire with 7 lit bricquets placed in center of full basket. Cooked in 240-250 range. I have never used Stubbs before - is it inherently "smokier" than Kingsford or am I using too much wood. It was interesting that hickory was smoldering before adjacent briquettes had lit.
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