Hard to understand what you're saying because your third sentence seems to contradict the title. I guess you mean the
WSM produced food that tastes more smokey than your new offset reverse flow.
A
WSM (or any smoker other than an offset) is not going to give you the "clean" smoke that an offset will. So the taste of a
WSM can be more pronounced, although it will be a different taste too - maybe a bit bitter or pungent compared to the offset. Some people prefer that taste, others do not. And the taste will vary, of course, depending on what you're cooking, how long it was in the cooker, what wood you're using, etc.
One advantage of an offset is the draft. With a strong draft, you can expose the meat to much more smoke than another type of smoker. So in that sense, you can get just as much smoke or more smoke than you would with a
WSM, and it will be cleaner smoke and will produce a different smoke flavor.
When you see a fire in the offset firebox, and you see "limited" smoke, I'm not sure if it's really limited. I think what it is, is less visible. The smoke will be more of a blue color rather than a white color as likely coming out of your WSM. Sometimes you may see no smoke at all from the offset. That's because the smoke is not visible. It's there but it's very fine and yes, it is still flavoring your meat even if you can't see it.
Yes, fuel can burst into flames in a hot firebox, whether it's in the fire or next to the fire.
If you want more of a smoke taste than what you're getting, you can toss a little fat from the trimmings in the fire rather than into the trash. Just a little at a time will do the trick.
Otherwise, you'd want smoke that's less blue and more white. So you'd want to choke back the intake which would produce a less clean smoke. This contradicts what most people try to do with their offsets, however. But you're the pitmaster, you can do whatever you want. ;-)
Good luckI believe it does get some grease smoke ready as I have a grease catcher on the floor of the cooking chamber. I heard that maybe spritzing more often would also allow the meat to catch more smoke
Hard to understand what you're saying because your third sentence seems to contradict the title. I guess you mean the WSM produced food that tastes more smokey than your new offset reverse flow.
A WSM (or any smoker other than an offset) is not going to give you the "clean" smoke that an offset will. So the taste of a WSM can be more pronounced, although it will be a different taste too - maybe a bit bitter or pungent compared to the offset. Some people prefer that taste, others do not. And the taste will vary, of course, depending on what you're cooking, how long it was in the cooker, what wood you're using, etc.
One advantage of an offset is the draft. With a strong draft, you can expose the meat to much more smoke than another type of smoker. So in that sense, you can get just as much smoke or more smoke than you would with a WSM, and it will be cleaner smoke and will produce a different smoke flavor.
When you see a fire in the offset firebox, and you see "limited" smoke, I'm not sure if it's really limited. I think what it is, is less visible. The smoke will be more of a blue color rather than a white color as likely coming out of your WSM. Sometimes you may see no smoke at all from the offset. That's because the smoke is not visible. It's there but it's very fine and yes, it is still flavoring your meat even if you can't see it.
Yes, fuel can burst into flames in a hot firebox, whether it's in the fire or next to the fire.
If you want more of a smoke taste than what you're getting, you can toss a little fat from the trimmings in the fire rather than into the trash. Just a little at a time will do the trick.
Otherwise, you'd want smoke that's less blue and more white. So you'd want to choke back the intake which would produce a less clean smoke. This contradicts what most people try to do with their offsets, however. But you're the pitmaster, you can do whatever you want. ;-)
Good luck
Hi, there is some grease at the bottom of the cook chamber which does give off some smoke. I also heard that spritzing more often will allow the meat to catch more smoke as well. I will try all the suggestions from all the members here. Thank u so so much for your time and input.
