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Guest
Guest
What size pieces of wood do you people add to your WSM's when smoking meat? I have everything from chips to chunks to logs, but I figured people use small chunks.
Do you keep adding chunks throughout the cooking or do you only add for the first couple hours?
Do you smoke the meat for a while first with just the charcoal, then add the wood, or do you add the wood as soon as you put the meat on?
Do many people use Lump Coal in their WSM's?
Do you keep adding chunks throughout the cooking or do you only add for the first couple hours?
Do you smoke the meat for a while first with just the charcoal, then add the wood, or do you add the wood as soon as you put the meat on?
Do many people use Lump Coal in their WSM's?