Official 2016 Pigroast RSVP topic
The Forestry Forum is sponsored in part by:
0 Members and 1 Guest are viewing this topic.
Welcome Carson, I think you are in the right place! I prefer green wood bark on.I tried using hickory shell husks once because there were a bunch around the tree but they didn't make much flavor.Jon
I am not here to be a know it all but I do have a BB_Q business and I will say just this, if using any wood for slow smoking use it green less bitterness and more flavor of the wood.. Dry wood burns hotter so one needs to think of what best cooking temps and length of cooking times.. slow smoking is low heat lots of smoke and long and slow.. jmoWelcome Carson.I agree, if you want sweet smoke then green wood is the way to go. If you are simply grilling then dry wood as it burns better.In my Weber I use either lump or very dry chunks to keep the fire then put green on top for smoke.In the cookshack smoker I always try to use green, bark on.
Thanks for all the info guys, I am looking at getting a smoker and your experience will help me mightly.
Page created in 0.12 seconds with 38 queries.