I use more initial charcoal. I do NOT put the meat on until the smoke turns thin blue. The early smoke is a heavier white as the coals and wood light, and that smoke is acrid tasting. Remember, a lot of the smoke flavor hits early in the smoke, unless you spray the meat during the smoke.
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I hadn't thought about that, which could well be an oversight on my part. My smokes to date have all just tasted "smokey" - not bad, but I must admit I've tried different woods with no discernible difference and had wondered how on earth I'd ever be able to taste any difference between them.
IanN I cooked two racks of ribs recently, one on my WSM and one on my SnS'd kettle. One with hickory, one with apple. Side by side I could not taste a difference. Might just be my palate, but it was curious to me?
You might get a nicer smoke taste waiting longer to put you meat on.
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