I recently purchased an unused older smoker made by Southwest Smokers out of Oklahoma. It is a vertical offset smoker. I have used this 3 times using apple wood. I am finding that the meat has too much of a smoke flavor. I keep the chimney wide open. Any suggestions as to how to cut back on the smoke flavor? Thanks.
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I had been using just apple wood as my heat source. I will try charcoal as my heat source with some apple wood for smoke and flavor. I love this smoker and couldn't pass up the deal I made. I have been using a Brinkman for years but this offers more capacity and options. Thanks for your suggestion.