not chips, large chunks.
Oh sorry, "large chunks" of wood. And you use the fuel source to heat the wood (or technically the pan the wood sits in), to create smoke. So in addition to the smoke from the hickory, maple, etc, you also want the auxiliary smoke from your charcoal?
cant believe noone linked a vid to that kid in thailand that was smoking cigarrets at age 14 months..
Nice. :thumbsup:
Apple wood is my favorite for pork.
Yeah, we know. You're saying that the charcoal smoke has an noticeable, positive benefit over just the wood smoke alone?the charcoal and wood all sit in the same area and burn together.
Yeah, we know. You're saying that the charcoal smoke has an noticeable, positive benefit over just the wood smoke alone?
There's nothing like smoked meat ...
OP, is that an electric or does it run on charcoal?
so far, me too.
I've been buying apple wood from the local orchard, they let me have all i can carry for 8 bucks.
i usually use 4 big chunks of apple and one hickory for butts
last time i did ribs i used 4 apple and 4 hickory, but i think it was too much smoke.
i bought some pecan a few weeks ago, but haven't tried it out yet.
When it comes to smoke, less is better IMO. You can use too much wood and ruin the meat with overpowering smoke taste. If you use too little wood, the meat will still be perfectly edible. It just won't be as good as if you had used right amount of smoke. Charcoal will give the meat nice flavor on its own.
That's a pretty cool smoker. But it doesn't look that useful. When I smoke I tend to do large batches since the process takes so long. I have WSM I bought couple years ago for $200 and I think that's about the perfect size for a backyard smoker.
I'm normally VERY UNhandy, but I managed to build this thing without losing any fingers. Jigsaws are awesome!!!
So far i've smoked two pork butts, and two chickens. It works GREAT!
How I did it