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I always re-use mine. If it's unburned when I shut the smoker down, or it's only been partially burned on a small corner it gets used again. Never had an issue doing it and the flavour is just as great as brand new charcoal!
Thanks for all of the helpful replies ;) I think I may just need to resign myself to smoking for an hour max and then foiling after that, hopefully that should do the trick ;)
The only difference I can actually think of bar the change in smoker and the reduction in wood overall, is that up until I got my wsm, everything thrown in the smoker was given a good coating of french's mustard before rub was applied.
The experiments in the wsm so far, no mustard was used -...
In the ecb I was using 3 chunks total. With the wsm I have used 2 the entire smoke, I can certainly try just the one. Yep, top vent fully open I'm only shutting the bottom vents as I hit temp and only put the food on once I see the thin blue smoke after the thick white smoke is gone 128522
I'm totally new to the forums and to smoking in general but here are my 2c.
I started with an ecb because I wanted to make sure that A - my family and I actually liked smoked meat and B - the cost investment was small, so it allowed me to get started. Now do not get me wrong, I loved the food I...
Hey everyone, brand new member but long time lurker and my very first post is to ask for a bit of advice. I live in the UK where smoking isn't nearly as popular as the USA, so I decided to start out with an ecb just to make sure that myself and my family liked smoked meat before investing in...
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