Banner advertisements by bbqads.com

Re: Newbie question wood chunks and WSM (long!)


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Jackitup on July 26, 2011 at 02:57:12:

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.
Jon


Follow Ups:



The BBQ Forum Home Page

Source:
NA
173.226.56.6
Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 5.1; Trident/4.0; .NET CLR 1.1.4322; .NET CLR 2.0.50727; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729)



[ BBQ Search ]