Getting WSM up to temp.


 
I second (or is it third) the idea of checking out your thermometer. Mine registers 25 degrees below the real temp, which would have been a major disaster if I just went along thinking it was accurate for my first smoke. Charred turkey, anyone?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Sanders:
Kevin,

I read another veteran member say recently that having burning coals over the smoking wood will burn off some of the "stuff" (sorry, I forget his word) that you don't want on the meat as the smoke passes through the hot coals.

Does that make sense? </div></BLOCKQUOTE>I suppose. But I have never found it an issue and thus do not find it necessary to bury wood.
 
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