Originally Posted by jasonjax
I think cookers designed to use wood make a big difference. When I used chunk after chunk of hickory in my WSM ontop of the charcoal to keep adding fuel it smoked way too much.
Absolutely correct. Different rules for charcoal smokers.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013