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In Reply to: Re: Newbie question wood chunks and WSM (long!) posted by peterN on July 26, 2011 at 02:02:59:
Great post, I would also add that smoke is needed only for about 1/2 the total cook time at most. Obviously as someone said, after foiling you need none, but even without foiling if your cooktime is 12 hours, 4-6 of that is plenty of smoke. I've always said the 2 things that can screw up good bbq the most and is a frequent offender of many is TOO much smoke and TOO much sauce.
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