Wanted to share this cook, was just finishing up some pork chops, but really got the smoke rolling with a combination of post oak/hickory/and a little apple chips that I accidentally grabbed the wrong bag and had placed some in. Food came out great and my tip to everyone is make sure to elevate the heat baffle just a little, I’m still learning more but that change was the start to more success.
by BradofH
4 Comments
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Thin blue smoke is the target.
More smoke does not equal more / better flavor.
White / grey smoke is a no no.
Just picked up my MM a couple of weeks ago. Only used the smoke box once with a pork butt so far. Does it seem to work better or worse depending on the amount of wood chunks loaded into it?
Never heard of these guys before. But holy moly if you’re maintaining a charcoal fire and wood chucks why not buy a quality offset for the same price