WSM + wood splits = ? (In Your Opinion?)
- Thread starter Enrico Brandizzi
- Start date
Dwain Pannell
TVWBB Hall of Fame
I've seen Jim Lampe use a split or three but your stack looks a little heavy. Burn it down to coals a cook on it!
ChuckO
TVWBB 1-Star Olympian
How are ya Enrico? If you're going to smoke and you're going to go with a load like that, I'm gonna guess you're gonna get lots of white smoke, or you're going to have flame ups that will drive you crazy if trying to maintain a low steady temperature. (imho)
Now if you were going to do some fire roasting...You're set
Enrico Brandizzi
TVWBB Honor Circle
How are ya Enrico? If you're going to smoke and you're going to go with a load like that, I'm gonna guess you're gonna get lots of white smoke, or you're going to have flame ups that will drive you crazy if trying to maintain a low steady temperature. (imho)
Now if you were going to do some fire roasting...You're set
It burned for 12 hours!
Super steady @ 250F using ATC.
It was not an empty cook.
Short beef ribs texas style.
White billowing smoke in the first 2 hours to get to the temp.
Then white smoke disappeared! Only BTS.
At 06:00 in I took a quick look and again the white billowing smoke started.
But just for few minutes.
Enrico Brandizzi
TVWBB Honor Circle
This is the white billowing smoke. But fortunately it apperead only in the first 2 hours when the smoker was heating to 250F
Enrico Brandizzi
TVWBB Honor Circle
This was the TBS (Thin Blue Smoke) I was looking for.
At least this was what I think should be the TBS
Enrico Brandizzi
TVWBB Honor Circle
The test meat
Enrico Brandizzi
TVWBB Honor Circle
Final look like
Enrico Brandizzi
TVWBB Honor Circle
Sliced
Craig Alumbaugh
TVWBB Guru
I would have figured that was way to much wood, did they come out to smoky tasting?
Cliff Bartlett
R.I.P. 5/17/2021
The end justifies the means. Another great looking cook Enrico!
Matt H.
TVWBB Super Fan
They would be my guess too since most all wood BBQ comes after the initial combustion, but I thank anyone for giving us a try and telling us the results
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Enrico Brandizzi
TVWBB Honor Circle
For me, the ribs were oversmoke but not inedible.
I can't taste the texas rub I used
I can't taste the texas rub I used