Pa_BBQ
is one Smokin' Farker
First off let me say I love my BGE, and even my WSM's have their place but I also love smoke flavored food and these seem to come up a little short.
On the TS120 I am having a little bit of trouble getting it just right. I seem to be getting a little too much smoke so asking how you keep that from happening.
I have been using hickory and cherry wood, and have a lot of this along with white oak on hand.
I know there are guys who have mastered this so asking your advice.
All my wood is split but they are pretty large pieces. I was thinking it would give me some longer burn times.
Do you like the wood split small or left big?
Any advice you want to share that you learned along the journey would be appreciated.
I have even considered starting the food on the TS120, then moving to the egg for the long cook.
On the TS120 I am having a little bit of trouble getting it just right. I seem to be getting a little too much smoke so asking how you keep that from happening.
I have been using hickory and cherry wood, and have a lot of this along with white oak on hand.
I know there are guys who have mastered this so asking your advice.
All my wood is split but they are pretty large pieces. I was thinking it would give me some longer burn times.
Do you like the wood split small or left big?
Any advice you want to share that you learned along the journey would be appreciated.
I have even considered starting the food on the TS120, then moving to the egg for the long cook.