Recent content by Will Robbins

Thanks all. How long does the meat take on the smoke flavor? I've heard only the first few hours? I would think I need to load it up early with more wood I guess. But seems as though sometimes the meat tastes smokier if I hit it with strong smoke just before taking off. That obviously...

Thanks Travis. Sounds simple enough. I would say that the old smokers did spew more smoke. But when the ribs and chicken tasted smokey without as much smoke and wood, I figured that it could be something to do with the the efficiency of the WSM. Maybe its just that those are thinner, more...

Hi folks. I am new the forum. What a great site! Anyway, I have been bbq'ing a few times a year for years. Finally got a WSM 18 a few months ago. I've done lots of ribs and chicken to get the hang of everything. I finally got around to pork butts and briskets several times in the last...