WSM-add more wood?
Before my WSM I had a big stick burner and the meat got constant hickory smoke throughout the who cook. Now with my WSM I was wondering, they say meat takes in smoke up to 140*. I always start my cook with 3 or 4 chunks then once they are done just just let the WSM do its thing.
Was wondering if my meat temp is still under 140* would it hurt to add more chunks? Thought just give meat some extra smoke.
18.5 & 22.5 WSM-Weber one touch. Head cook Thick and Thin BBQ