Originally Posted by IbrahimSS
Interesting... well I'm going to go with this theory that it's the partially wet green wood. I'm also going to switch to wicked good hardwood once I run out of kingsford. I think wicked good is all that's readily available around these parts.
You should try RO lump if it is available in your area I really like it and it does not impart much flavor into meat.
OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen