All other competition related questions or comments about recipes, techniques, and related topics.
Moderator: TBBQF Deputies
- Posts: 581
- Joined: Thu May 07, 2015 2:14 pm
- Location: Elgin, Texas
If you're seeing a smoke ring on the meat it's likely to be an issue with your seasoning (either getting washed off by moisture, basting, ect. or not enough). If you're not seeing a nice thick smoke ring you need a few more wood chunks. I know a drum is a little different but in my drum I put 2-3 large fist sized pieces of post oak in my basket and that will last me at least 5 hours (with a nice thin blue smoke) which is plenty before I wrap. I place the wood chunks so they will burn mostly during the first half of the cook.
- Posts: 41
- Joined: Sat Jan 30, 2010 8:52 am
Inject, inject, inject! Get the flavor into the meat.
Users browsing this forum: Google [Bot] and 3 guests