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Thread: Harry Soo can't be right....

  1. #31
    TVWBB Pro Lynn Dollar's Avatar
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    Quote Originally Posted by Rusty James View Post
    Makes one wonder if placing wood, and / or charcoal, in a shallow container, and setting it on the grates of a gas grill (on low heat) for a while would eliminate smoke burn-off before placing the wood / charcoal directly on lit charcoal in the WSM.

    Might be worth a try.
    That would be getting close to running it like a stick burner and controlling temps by the amount of charcoal used.

    I've been watching a lot BBQ Pitmasters reruns on the American Destination Channel. A lot of those folks are using water smokers that are really nothing more than a WSM on steroids. They use charcoal and wood chunks.

    I'm sure the science says the white smoke has particles that we don't want on our meat, but I also wonder if its just something needless to worry with.

  2. #32
    TVWBB Hall of Fame timothy's Avatar
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    Quote Originally Posted by Lynn Dollar View Post

    I'm sure the science says the white smoke has particles that we don't want on our meat, but I also wonder if its just something needless to worry with.
    I don't have a problem with white smoke, dark or black smoke on the other hand , yea cause that's a poorly combustive fire.

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

  3. #33
    TVWBB All-Star
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    As I have said before, I bury my wood chunks (under 1 layer of briquettes) on the outside and pour lit coals in the middle. I get thin blue the whole cook and great taste. Lots of ways to do it. Can't argue with Chris' method; after all, he IS the WSM guru.
    Lew
    Bunch of Webers, Smoke EZ, GMG Daniel Boone, White Thermapen MK4

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