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Thread: No smoke flavor in meat

  1. #11
    TVWBB Pro
    Join Date
    Sep 2009
    I cook on the WSM a lot and for a brisket I use 8-10 fist size wood chunks distributed across the coal bed.
    Is there room left for a few pieces of charcoal?
    The secret to barbecue is sitting around doing nothing. No wonder Im great at it. Homer Simpson

  2. #12
    TVWBB Hall of Fame timothy's Avatar
    Join Date
    Jan 2008
    Montgomery, IL
    Again, I like using wood with the right moisture content cause less is more.
    But I agree, you get jaded hanging round the smoker and sorta lose your sense of taste.
    It's all good, try something different next time.

    Different smokes for different folks. Wish the Dollar Store sold gas!

  3. #13
    TVWBB Super Fan
    Join Date
    Oct 2014
    Rowlett, TX (near Dallas)
    Quote Originally Posted by Chris in Louisiana View Post
    Is there room left for a few pieces of charcoal?
    I love it, very funny.
    Weber Genesis 330 , 22" WSM
    I am a proud member of PETA .... (people eating tasty animals)

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