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  1. J

    First smoke with my new WSM, BRITU!

    I haven't tried them yet but they sure sound good! Thanks for the post.
  2. J

    Wood chunk types

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DS Moore: I generally use 2 parts cherry and 1 part hickory for chicken and pork. For beef I use 1 part oak and 1 part cherry. A lot of it depends on...
  3. J

    fresh apple wood

    Most wood needs to be seasoned for a year to give it adequate time to dry. Otherwise you will have an extreme amount of smoke since the wood would be "green".
  4. J

    Wood chunk types

    Being a new WSM owner, I would like some ideas on what type of wood chunks go best with what type of meat/poultry?
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