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Old 12-03-2012, 08:55 AM   #7
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Join Date: 05-08-12
Location: Iowa

Originally Posted by BobM View Post
I cook on WSMs. I use KBB with about 5 fist sized chunks of wood buried in the charcoal. I've tried several different types of wood, and I've always gotten a good smoke flavor.
Thats what I do. I have used lump in the past, but am using up some bags of KBB

Though I've noticed I cant *taste* much smoke on the first go round. The leftovers are really smoky. I think being out with the smoker and my hair and clothes smelling smoky, I get immune to it
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating)
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