Don't make my mistake with wood chunk size on a WSM

I spent a whole summer using fist-sized wood chunks in my Weber Smokey Mountain and got dirty, bitter smoke every time. Switched to applewood chips in a foil packet and the flavor is incredibly clean and steady - has anyone else had way better results going small instead of big?

2 comments

2 Comments

lee.cole4d ago

Funny enough, I went the opposite direction entirely. Started using chunks the size of my palm and burying them deep in the charcoal pile so they smolder slowly instead of catching flame. The key is letting them sit for an hour before adding meat - that initial dirty smoke clears out and you get a much cleaner profile. Big chunks work fine if you stage them correctly in the fire.

wyatta303d ago

It's like the old saying about how sometimes you gotta slow down to speed up, right? Seems like half the stuff in life works better if you don't try to rush the good part.