Hi everyone, I have a question. If you use Hickory for one cook, then change to let's just say cherry wood for another, will the Hickory wood smell still be tasted in the meat? The reason I ask is I've used Hickory in my new WSM for two cooks, but I want to smoke a Turkey for Santa this week using a apple wood, I can still smell the Hickory when I take the top off of my WSM and was concerned that I may taste apple and hickory in the turkey. Thanks in advance for the Reply's, and Happy Holidays to all.
Smoke smell in the WSM!
- Thread starter SteveM.
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Russ Hazzon
TVWBB Pro
No need to worry. The hickory odor is nothing more than a layer of soot on the metal surfaces of the WSM. It will not impart any flavor into your cook. Add some new wood to your next cook and you'll never smell a hint of what you used the week before!
Bruce Bissonnette
TVWBB Guru
...not that there's anything wrong with that.
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