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.