mykz26
Full Fledged Farker
Question, is there a difference in the cooking techniques of offset smokers like mine vs the cooking in a WSM or alike?
I only bring this up because I've noticed the majority of post are from members using WSM's. I realize heat is heat but just wanted to know. Do I keep meat further away from the box as that will be the hot spot and not be an accurate measurement of temp? Do I go less on smoking wood as the whole chamber fills up with smoke and at least to me seems like it would be engulf the meat for longer then the smoke rising from the bottom and right out the top?
I want to try some of these recipes you guys post and just wanted to get clarification on this so I'm not disappointed that my meat didn't turn out as expected. Thanks.
I only bring this up because I've noticed the majority of post are from members using WSM's. I realize heat is heat but just wanted to know. Do I keep meat further away from the box as that will be the hot spot and not be an accurate measurement of temp? Do I go less on smoking wood as the whole chamber fills up with smoke and at least to me seems like it would be engulf the meat for longer then the smoke rising from the bottom and right out the top?
I want to try some of these recipes you guys post and just wanted to get clarification on this so I'm not disappointed that my meat didn't turn out as expected. Thanks.