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re: Akorn or WSM?
Posted on 4/25/13 at 9:42 am to gmrkr5
Posted on 4/25/13 at 9:42 am to gmrkr5
quote:
. The WSM doesn't have this problem as it is not as efficient but you have a larger and hotter heat source that is easily accessible. If you need to add more would to an Egg or Akorn, etc your pulling everything out to get to the fire.
The meat only takes smoke for the first 1-2 hrs, so if you have have much smoke after that, it's no problem. You want good smoke when you first throw the meat on.
1
Posted on 4/25/13 at 9:46 am to Loubacca
quote:
The meat only takes smoke for the first 1-2 hrs, so if you have have much smoke after that, it's no problem. You want good smoke when you first throw the meat on.
i think that's debatable but that's for another thread. all i'm saying is smoke production is an issue i've dealt with as have others with ceramic cookers
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