The Texas BBQ Forum

I got a nice looking pork butt for tomorrow but I Al a little leery of smoking it. After my last run in with the oak wood I really don't want to ruin it. I have a little bit of pecan wood left but they are about 2 inch and smaller limbs. I had a valued forum member advise me to use mostly charcoal and just a stick or two along the way for some smoke. What do all think?

what exactly is wrong with using all wood? do you think it's going to be too strong of a smoke on the meat? oak and pecan is mild enough to use on chicken, and pork butt is such a thick piece of meat, I actually don't think there's enough smoke flavor after you pull and shred it

Roll with the Oak brother, it's all I use

It sounds like to me you may be using green ( fresh cut) wood. Whatever type of wood you choose it should be seasoned, dry, but not rotten. If you feel you're getting too much smoke, wrap it in foil and let'er roll

It has begun. I got the butt on at 8 am and have the whole day to babysit the smoker. I have decided to cut down on the amount of wood used and rely on the lump for heat. Good news is my smoke is thin and blue so I think my air intake is ok. Temps running high though. I am going to make small adjustments and see what happens. I hope everyone hast a great weekend.

Good Luck with this and have a good'un yerself

What do yall have on the menu for today?

Fried Fish on the K.I.S.S. principle

We've got a friendsgiving at the neighbors, so i get the day off cooking!

Glad to hear the lump plus a little wood is working out!

JustinCouch wrote:What do yall have on the menu for today?

A can of tuna.

(Kind of a busy day.)

Having "Charlie" over for lunch eh

Half way done. I think I am going to lay off the wood now. I will snap a pick next time I spritz.

Looking good I think.

Sorry for the photo flip guys!

Flippin sho don't hurt dat Bark a bit - - - - bet dem juices are gonna flow from that one