Maybe I'm not thinking about this correctly so hopefully I can get some help here.
I know that I'm not supposed to put unlit charcoal in my WSM mid smoke because it gives an off-taste to the food.
How is that any different than how I start a fire? Most of the low and slow methods involve putting small amounts of lit charcoal next to unlit charcoal so that the unlit charcoal eventually lights and keeps the fire going.
How is that not imparting bad flavors to the meat? (not that I can taste the bad flavors). Am I missing something?
I know that I'm not supposed to put unlit charcoal in my WSM mid smoke because it gives an off-taste to the food.
How is that any different than how I start a fire? Most of the low and slow methods involve putting small amounts of lit charcoal next to unlit charcoal so that the unlit charcoal eventually lights and keeps the fire going.
How is that not imparting bad flavors to the meat? (not that I can taste the bad flavors). Am I missing something?
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