evanbleeson
Newbie
- Aug 9, 2021
- 1
- 0
This is a really old thread, but I thought I would throw in my 2c of wood on the fire. The main thing I have noticed is WHEN you add wood over the charcoal. The bitter barks I have created on various pieces of meat have been because I was adding wood too soon, before the additional charcoal has been fully lit. Wood on hot charcoal is better. Wood on partially lit charcoal smokes in an acrid way because I think the remaining moisture that exists even in dry wood doesn't vaporize as fast. This is my theory, and I'm sticking to it. Happy smoking!