Has anyone noticed any difference in smoke and flavor when burying wood chunks in the charcoal when smoking with the WSM? Harry Soo recommends burying wood chunks in his video https://www.youtube.com/watch?v=dOctn85Y-nk
Has anyone noticed any difference in smoke and flavor when burying wood chunks in the charcoal when smoking with the WSM? Harry Soo recommends burying wood chunks in his video https://www.youtube.com/watch?v=dOctn85Y-nk
Donna,
If the temperature of the smoke ring stops at 140 or 170 and you are measuring temperature in the center of the meat, surely the temperature at the surface where the smoke ring is forming, must be higher? So that early period has to be pretty crucial regardless of the temp it stops.