I have seen where folks say to use X ounces of wood chunks with charcoal during a cook. Using this amount on a slow cook would tend to stop producing smoke after a few hours. Assuming you are producing clean smoke the entire cook, why wouldn't I want to add (or keep adding) enough wood chunks to produce smoke the entire cook? Wouldn't that come closest to producing the flavor of a stick burner?
I have thought about this when cooking and would appreciate any thoughts.
Comment