G
Guest
Guest
For all cooks on my wsm, I put a layer of charcoal down, then a layer of dry wood chips. I repeat this til the ring is full, then use the minion method. I find this gives plenty of light smoke throughout the cooking session and I don't have to add any wood in the middle of the night.
I've gotten good results this way.
PS.
I'm not one of those who think meat stops taking on smoke flavor after 140 deg.
Has anyone else tried this?
I've gotten good results this way.
PS.
I'm not one of those who think meat stops taking on smoke flavor after 140 deg.
Has anyone else tried this?