Quote:
Originally Posted by ChrisBarb
I think the characterization of WSM as having billowy white smoke all the time is either false or from poor fire management. I use charcaol marked as "all natural" (brand doesn't seem to matter too much) and chunks. The key is to let the fire settle in. Takes about 45 minutes. At that point I get thin/blue or clear and that is when the meat goes on. No over smoked taste.
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You're putting words in my mouth. Hey .......... I've cooked on a WSM for 18 years. I'm not new at this.
