Hi all,
I've been doing a ton of reading here about the great results (albeit w/ some quirks) that the SmokeFires are delivering for everyone. I currently have a WSM 22", Weber Performer and Weber 5000 LP grill. The issue is that it takes up a ton of real estate on my deck.
Here's what I'm trying to figure out: Is there a way to cook on the SmokeFire in which there WON'T be a ton of smoke flavor? My wife and kids love steaks done over charcoal, but as soon as I add any wood to it, they're a bit put off. But they love when I do brisket/ribs/shoulders on the WSM. Go figure.
It would be great to consolidate the Performer/WSM down to one SmokeFire if I can limit the smokiness through the use of a different pellet choice.
Can anyone provide input as to options on this? Appreciate the help!
Gary
I've been doing a ton of reading here about the great results (albeit w/ some quirks) that the SmokeFires are delivering for everyone. I currently have a WSM 22", Weber Performer and Weber 5000 LP grill. The issue is that it takes up a ton of real estate on my deck.
Here's what I'm trying to figure out: Is there a way to cook on the SmokeFire in which there WON'T be a ton of smoke flavor? My wife and kids love steaks done over charcoal, but as soon as I add any wood to it, they're a bit put off. But they love when I do brisket/ribs/shoulders on the WSM. Go figure.
It would be great to consolidate the Performer/WSM down to one SmokeFire if I can limit the smokiness through the use of a different pellet choice.
Can anyone provide input as to options on this? Appreciate the help!
Gary