Recent content by MortySnerd

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  1. MortySnerd

    Better for avoiding creosote: WSM or Big Green Egg?

    Makes sense, though would it not be easier to maintain a clean fire in an Egg, which is designed for Lump, as opposed to the WSM, which is designed for briquettes?
  2. MortySnerd

    Better for avoiding creosote: WSM or Big Green Egg?

    True or false: "It will be easier to avoid creosote taste on my baby back ribs with a BGE over a WSM." (and please let me know why of course.... thanks so much!)
  3. MortySnerd

    Arcid taste in meat, especially chicken, please help!

    Ah I see now Royal Oak sells both lump and briquettes, at first I only saw the lump coming back in my searches and thought you were talking exclusively about lump. I will try RO Briquettes next time too!
  4. MortySnerd

    Arcid taste in meat, especially chicken, please help!

    Ha, well not to digress too much the wife and I might consider moving to Winchester one day. Get away from the madness that is modern Nova. Regarding Royal Oak, how well does natural wood charcoal work in the WSM, in terms of maintaining a steady temp? Do you have to do a lot more adjusting...
  5. MortySnerd

    Arcid taste in meat, especially chicken, please help!

    Yeah, from the replies here it seems like that is the change that will yield the biggest improvement. And please, do chime in on what type of charcoal you prefer. I use KBB due to so many reports of the WSM being pretty much designed for that exact charcoal structure and size (even more so than...
  6. MortySnerd

    Arcid taste in meat, especially chicken, please help!

    Guys thanks so much for all the great replies! I'm planning on doing a smoke this weekend with all the tips from this thread. I'll post how it goes!
  7. MortySnerd

    Arcid taste in meat, especially chicken, please help!

    mdboatbum, I am using mostly Cherry and Pecan. gmc2003, I use Kingsford chunks, not chips.
  8. MortySnerd

    Arcid taste in meat, especially chicken, please help!

    Thanks for all the replies! Some answers: - I always keep the top vent 100% open, - I use Kingsford standard Charcoal in the white bag with blue trim, Question to hillbillykstr, interesting about waiting for the white smoke to die down before adding meat, I always thought that was the smoke...
  9. MortySnerd

    Arcid taste in meat, especially chicken, please help!

    Hello! New member here. I use a 18" Weber Smokey Mountain and usually do pork ribs and full chickens. I use Kingsford Charcoal and Kingsford Wood Chunks (not chips). All of my smokes, and especially chicken smokes, tend to have an arcid, "campfirey" taste to them, similar to what your clothes...
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