I have a Weber Smokey Mountain 22.5
As designed with water in the holder I can maintain 205 all day long. Why does all meat smoked have the same smoke flavor no matter what wood I use? Have used hickory, oak and apple.
As designed with water in the holder I can maintain 205 all day long. Why does all meat smoked have the same smoke flavor no matter what wood I use? Have used hickory, oak and apple.