All Wood WSM Cook

[Goyo626]

I am thinking of doing an all wood cook. I tried it once before but the food was oversmoked. I did it by just adding chunks of peach wood. This time im going to use a weber to make the coals and simply add it to the WSM. Does anyone have some knowledge into how to best control temp or much wood to start with and how much to add? Thank you.

[Blanton]

Best of luck to you. Sounds like it will be a lot of tending to in order to keep temps correct. Way more work than I would want

[sliding_billy]

Never tried it, but everything I have read is "glad I tried." No reason to ever try it again though. Really, the airflow is all wrong. The idea of a WSM is a slow burn with limited air intake. That is not how to burn all wood.

[SmittyJonz]

Why? ESP after you said it was over smoked first time.

[Goyo626]

Why? ESP after you said it was over smoked first time.
Curiosity. Also this time im thinking of making a coal bed in a weber seperate to see if it makes a difference.

[DaveAlvarado]

If you're making coals somewhere else and moving them over, just fire up lump in the WSM. It's the exact same thing--partially burnt wood.