darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Roseville, CA
I just got done watching the BBQ Pit Masters marathon. I have a pellet cooker and a WSM. The WSM gives me a lot of smoke flavor...in fact, I can easily get too much smokey flavor by burning too much wood.
I don't have a clue as to how a stick burner works other than it burns a lot more wood than I would in my little WSM. So I can't help wondering how you control the smoke flavor in a stick burner? Is there such a thing as too much smoke flavor in those competitions?
I don't have a clue as to how a stick burner works other than it burns a lot more wood than I would in my little WSM. So I can't help wondering how you control the smoke flavor in a stick burner? Is there such a thing as too much smoke flavor in those competitions?