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Guest
Guest
I have been using my WSM for years. I always use the Minion Method with briquettes and then I add wood chips to generate smoke. I am looking for guidance as I hope to expand my horizons a little.
1.)I have seen people on TV burn logs of wood down to hot coals in a separate oil drum and then transfer over to their smoker to cook. Do these hot wood coals generate both heat and smoke, or do you have to add extra wood? Wouldn't using these hot wood coals cause an overly smoky, bitter taste in the food?
2.In using lump charcoal, is it common to have to add more wood chips to generate a smoky flavor in your meat or does it just depend?
1.)I have seen people on TV burn logs of wood down to hot coals in a separate oil drum and then transfer over to their smoker to cook. Do these hot wood coals generate both heat and smoke, or do you have to add extra wood? Wouldn't using these hot wood coals cause an overly smoky, bitter taste in the food?
2.In using lump charcoal, is it common to have to add more wood chips to generate a smoky flavor in your meat or does it just depend?