Hi all,
I have been a WSM user for a bit and have that down, just dont like the babysitting it needs and how prone to issue with weather it is.
On a different forum i asked about the quantity of smoke on a pellet grill as you increase temps - I assumed the smoke level decreases as the temp rises. One user said this was an accurate assumption. He also went on to say the smokey flavor on a pellet (Mak 1) would be notably lower than what I am used to with a WSM. This kinda surprised me and I am looking for some feedback on that comment. I like my smoked meats to be heavily smoked. Seems like that cant be right??
Any feedback would be greatly appreciated!
I have been a WSM user for a bit and have that down, just dont like the babysitting it needs and how prone to issue with weather it is.
On a different forum i asked about the quantity of smoke on a pellet grill as you increase temps - I assumed the smoke level decreases as the temp rises. One user said this was an accurate assumption. He also went on to say the smokey flavor on a pellet (Mak 1) would be notably lower than what I am used to with a WSM. This kinda surprised me and I am looking for some feedback on that comment. I like my smoked meats to be heavily smoked. Seems like that cant be right??
Any feedback would be greatly appreciated!