zoee Posted October 5, 2025 Report Posted October 5, 2025 Hi everyone, I’m still learning how to get that deep smoky BBQ flavor. Sometimes the food turns out great, but other times the smoke flavor feels too light. I’ve tried adjusting the vents and using different types of wood, but I’m not sure which method works best. Can anyone share their favorite tips for maintaining heat control and achieving a balanced flavor?
tony b Posted October 5, 2025 Report Posted October 5, 2025 Need some more information before I can offer suggestions. What protein were you cooking? Brisket. Pork Butts, ect? What temperature were you cooking at? For how long? What brand of charcoal and type of smoking wood (chips, chunks, pellets,etc.) were you using? 1
jdbower Posted October 5, 2025 Report Posted October 5, 2025 If I don't get enough smoke flavor, I just pair it with a fine Islay scotch 1 1
