Postby bruno994 » Thu Jan 23, 2014 8:53 pm
Seems to me I missed a huge question early on in this thread, thankfully several others have chimed in with their answers already...
What wood are you using for smoke flavor? I start my fires with charcoal (Kingsford blue bag), then once I'm up to temp, I'll feed the fire Hickory, however lately I have been practicing with Pecan. Once I wrap, then I'll start feeding Oak and Hickory for the remainder of the cook. I have been experimenting with Pecan due to the nice color it gives my chicken skin. With my timing (brisket on at 2:00, wrapped at 6:00, ribs on at 7:30, wrapped at 10:30, chicken on at 9:30, I guess I could use 3 different woods if I wanted to...something to ponder.
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...