- Oct 12, 2015
- 94
- 15
It seems like sometimes when I cook on my wsm things come out tasting oversmoked. Just the other day I smoked a pork loin. I didn't use that many wood chunks, maybe 6 or 7. I used cowboy lump charcoal as the base and maybe 10 Kingsford briquettes from a chimney to get it going. It was moist and tender, very nice smoke ring but it just kinda tasted oversmoked. Not only to me but my gf and neighbor. Maybe the charcoal, maybe too much wood chunks. They are pretty old though too. What u guys think? Thanks