- Joined May 23, 2013
I have a WSM 18.5" smoker. One of the issues I'm having is that when I smoke chicken or pork, I sometime get a strong charcoal briquette taste instead of the sweet taste from the apple, peach or cherry wood that I use in the smoker. Is this problem due to the fact that I did not wait long enough for the Kingsford charcoal briquette to turn ashen gray before I put the chicken or pork in the smoker? I found that if I wait, then the temperature tend to drop lower than I wanted, then I have to add more charcoal briquette, that then increase the heat, but it also release that strong almost lighter fluid taste. Any help is greatly appreciated. Thanks.