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Thread: No smoke flavor in meat

  1. #11
    TVWBB Pro
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    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
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    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.

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

  3. #13
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    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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