hi. been reading here for the last few weeks, seems like a good forum! well the wife brought me a wsm in october! done around 10 cooks on it, most of them have come out great, but still seem to be putting too much smoke ibto the meat!
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new
Moderator: British BBQ Society
Re: new
Hey, welcome and happy new year!
The level of smoke is a personal taste thing, but don't be afraid to go very light on the wood addition if that's what you like. A couple of big chunks right at the start of cooking can be more than enough, depending on how you like it.
The level of smoke is a personal taste thing, but don't be afraid to go very light on the wood addition if that's what you like. A couple of big chunks right at the start of cooking can be more than enough, depending on how you like it.
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ConorD
- Rubbed and Ready
- Posts: 590
- Joined: 19 Apr 2012, 18:50
- First Name: Conor Doyle
- Location: Wokingham, Berks
Re: new
Like Rob says - try the lighter fruit woods (Apple or Cherry) and I generally only use 2-3 good lumps from the start which seems to work fine for my taste.
Not sure what you are using but Hickory and particularly mesquite can be over powering.
Not sure what you are using but Hickory and particularly mesquite can be over powering.
