We all learn that lesson. Wood type matters too
I kept throwing on more wood because I wanted a stronger smoke flavor. Instead, I ended up with bitter meat more than once. It took me a while to realize clean smoke matters a lot more. Did anyone else learn that lesson the hard way?
We all learn that lesson. Wood type matters too
Yep, I always used hickory because I thought I was supposed to- Now I know I like apple wood much better for pork.
I use to hate bbq because my grandpa always used mesquite
Patience is key in many things in life. BBQ included.
Lookup cold smoked cheese process.
I only use applewood. It’s a much better flavor.
The same goes for all the side dishes. Smoked meat and every single side being smoked and even a smoked dessert. On their own they are all great. When every item is smoked it's a bit much.
You can smoke pretty aggressively. But I had a friend who got off a little too much on watching the smoke swirling out of his smoker while he was buzzed and I’ve seen the harsh effects of too much smoke (and too much alcohol).
I’d did the same and learned the same lesson. Too much of a good thing
It's only the first rule of smoking
Yep! At least on an offset almost no visible smoke is ideal for me. Running it at 275 to 300 yields faster results and you still get a nice prominent smoke flavor due to the volume of fuel that’s used