Originally Posted by Noob
Those potential aromas....do they transfer to the taste of the food?
Some say they do, some say they don't. I'm personally not a fan of K Blue, but there are some very seriously awesome cooks who use it all the time with great results, so there ya go.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
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