Put your meat on at a lower temperature initially and then after an hour bring the heat up to your target cooking temperature. This will help with getting smoke onto the meat.
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*Weber Mini WSM x2 *
*Weber 22.5in OTG x2 *
*Weber Touch and Go Performer *
*Sublime Smoke UDS*
*Maverick ET-732 * World's Fastest Blue Thermapen *
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