- Sep 3, 2007
- 3
- 10
My Weber smoker wore out and I picked up a smoker with a side firebox. I find that my heat control is much better so the meat turns out far more moist and tender. However, I'm not getting enough smokey flavor. The smoke isn't penetrating the meat like it did with the Weber smoker. I use small chunks of hickory and oak (the size of a child's toy blocks) that have been soaked in water. Despite being wet they seem to burn up rather fast. Much faster than they did in the Weber. They last about five minutes and I throw the wood on about every hour. I just got done with a brisket. Although it tender and looks great, you'd almost not know it had been in a smoker. What am I doing wrong or what do I need to do to improve the situation.
Chargriller Pro w/ side fire box
Chargriller Pro w/ side fire box