Recent content by Tony Z

Thanks for the link, timothy. I've since found a couple too. Seems it's ok, with most that have tried it describing it as a milder oak flavor. Bob Correll, that's an interesting link but he debunks some stuff that others seem to take as gospel, like the bit about opening to spritz your meat...

I've got some land up in the Sierras in California that has a lot of oak and I was thinking that would be a good source to get my own (it feels really weird buying bags of dry wood chunks). I know I have to let it season well and probably won't be ready for smoking for a good while, but that's...

Thanks for the warm welcomes! I started taking pictures but didn't take pictures of the results. They were not too bad, but certainly a learning process. Also, I was a little handicapped by a lack of thermometer. Evidently that "hood ornament" on the top is just that. I figured I could deal...

HI. Just enjoying the educational reading on the site. Got our first smoker (WSM 18.5) Friday; testing it this morning with a pair of 7 lb pork shoulders.