Having only cooked 5 times now I have another rookie question. Is it my imagination or do I detect a stronger smoke taste when using lump as opposed the briquettes when everything else is equal?
UDS question
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I have only cooked on a UDS once so far, so your getting those drippings mixed in as well.
But yes, since lump is wood, I use less wood chunks in my WSM when using mostly lump.
I usually do a 50/50 mix of briquettes and lump plus 3 fist size chunks. I put the lump on the bottom, so when the chunks are gone, I still have a little smoke from the lump.
My .02
But yes, since lump is wood, I use less wood chunks in my WSM when using mostly lump.
I usually do a 50/50 mix of briquettes and lump plus 3 fist size chunks. I put the lump on the bottom, so when the chunks are gone, I still have a little smoke from the lump.
My .02
Midnight Smoke
somebody shut me the fark up.
I think because of the design that yes you need to careful with the amount/type of wood you use for smoke.
Cliff H.
is Blowin Smoke!
I have come to realize that a very small amount of wood is all that is needed on a UDS or WSM. Two fist size chunks will not be burned up after 10 hours.
Single Fin Smoker
is Blowin Smoke!
I use a mix of Kingsford and apple/red oak wood chunks. Like Mista once told me, you need them drippings to land directly on the fire. Lots a good flavor happening in your meat as a result.
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