WSM vs Stick Burners: Too much wood?
I've read several posts both here and on the VWB forums about how "less is more" and how easy it is to oversmoke your food (especially chicken). Even heard a podcast from Harry Soo about how he won chicken comps not using any wood in a WSM.
How does the 'less is more' theory apply to stick burners who do nothing BUT smoke?
My guess is that's the main reason things get wrapped... but how about chicken thighs? Those don't typically get wrapped, do they?
Personally, I love the smoke flavor. I've tried none, less, medium and more. Seems like when I use 'medium' (4 chunks for a brisket), there is no where near enough smoke flavor (I prefer oak for my brisket).