Hey all, I am having an issue with my 22" WSM. I am using Kingsford BB that is probably 2 years old. The bags are stored off the garage floor and sealed. When using them in my WSM, it seems considerably more smoky than it used to (leaving a sooty flavor on the meat) and it seems to burn a lot faster. I keep the temp around 225. The Kingsford site says that as long as the bags don't get wet, the charcoal should be fine. I have cleaned it out good, thinking that might have something to do with it, but that hasn't helped either. I always use the water pan.
Has anybody noticed any difference using newer vs. older charcoal? Any thoughts on anything I might try different?
Thanks for your help in advance!!!
Has anybody noticed any difference using newer vs. older charcoal? Any thoughts on anything I might try different?
Thanks for your help in advance!!!