I am on my 4th smoke on my GOSM wide body. The recurring issue I have is keeping what I think is enough smoke going. The 2 butts I did really didn't have much of a smoky flavor. I have decided to go from apple to hickory, hopefully that will add to the flavor. But I am now in the midst of my first brisket. I don't want to screw up. Maybe I have TBS but don't recognize it. I just want to make sure I keep it smoking enough.
I also battle with getting my temp back quickly. I probably should just leave the valves alone and let the smoker get back to temp on its own. Any help would be appreciated.
dmack
I also battle with getting my temp back quickly. I probably should just leave the valves alone and let the smoker get back to temp on its own. Any help would be appreciated.
dmack