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Guest
Guest
Hey everyone, I just smoked my first batch of ribs and chicken on my new WSM (which came out great)and guess what? My wife doesn't like the smoked flavor in the meat! "Honey, I told you I was buying a SMOKER, that would have been good information to have BEFORE I bought the thing!" Anyway, I'm just wondering if it's worthwhile using the WSM without any wood chips and what the results are. Also, does anyone have any experience with people who are less than thrilled with smoked meat, and if it's possibly an acquired taste. In case you're wondering, I used oak chips since I haven't been able to find chunk wood around here yet (Cape Cod!)Thanks for any help!
Al S.
Al S.