New member from NJ

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walshs00

Newbie
Original poster
Nov 23, 2018
24
5
South Jersey/Philly
I bought a cheap Masterbuilt bullet smoker a few months back and have been having a few problems. I’ve been using briquettes and lighting them in a chimney (works fine). I’ve learned to slowly add more charcoal until I get desired temperature but for longer smoking I always need to add more and more charcoal. Everything I’ve smoked so far has a weird taste to it and I wonder if it’s from adding unlit charcoal. I’ve read briquettes are better for smoking because they last longer and don’t burn as hot. But I’ve also read lump is better because it doesn’t create a harsh flavor to the meat. Talked to a few people who said don’t use charcoal at all, just straight wood chunks of whichever flavor I’m looking for. Hoping to get some opinions on what I’m doing wrong.
 
First let me say - Welcome to the site. I use briquettes in my WSM all the time. For me lump is harder to control as it burns hotter due to its irregular shape. The funny weird taste probably comes from adding the unlit briquettes to the lit. Are you seeing billowing white smoke when you add? Next time try adding lit coals to your bullet. They don't have to be completely ashed over just around the edges should work fine.

Chris
 
Welcome to SMF
Take a look at the Weber Cubes (Wallmart) for lighting the coals from one side.Put your wood chunks on the bottom,you do not need a lot of wood chunks to many may give to strong of a taste.Keep your top vent all the way open
Richie
 
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