Quote:
Originally Posted by jazzybadger
If you preheat the chunks it's a non issue.
When you add a bunch of cold wood into a hot fire, you're gonna billow out white smoke until those chunks start burning clean. Voila, no more "oversmoking."
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So if you're into your cook on a WSM would you put chunks on the top rack for say a half hour before putting them on the fire?
