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In Reply to: Re: Newbie question wood chunks and WSM posted by Rich S on July 25, 2011 at 21:44:44:
If you are foiling the meats, no need to add wood at that point. Just use the charcoal for the heat. The "old saying" goes...after four hours the meat won't take more smoke flavor. Now you can make it taste like real ugly with a lot more smoke after that (no foil)...creosote like flavor. Usually two or three fist size chunks of wood at a time are all that are needed to get you to where you want to be at the end process. Fresh wood dried for about six months works good, two year old wood lost it. If it was cut last week...don't use it.
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