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Old 01-12-2013, 04:46 PM   #1
Take a breath!
Hozman's Avatar
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country
Question 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. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ
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