zoee Posted October 5 Report Posted October 5 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? Quote
tony b Posted October 5 Report Posted October 5 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 Quote
jdbower Posted October 5 Report Posted October 5 If I don't get enough smoke flavor, I just pair it with a fine Islay scotch 1 1 Quote
