Dave Russell
TVWBB Honor Circle
Whether the end product of a cook has great smoke flavor should be an easy thing. Right? Well, I'm not so sure. There have been lots of regional "short-cuts" in modern times, whether it's banking logs in a stickburner to not have to load as often, or Carolina bbq cooked with gas. What if those examples of oversmoked or maybe "no-smoke" have been all you've had? What if boiled and grilled ribs has been your bbq?
I know for a fact that my family LOVED my pulled pork back when I was over and nasty-smoking with a cheap offset. Didn't know what the heck I was doing, but we all loved the taste the strong smoke gave the butt bark. We're from the coast though, and were really not very accustomed to good bbq.
Done with my coffee and pie, so I better finish getting ready for church. I'll ramble a little more later, and relate some observations I've made this year regarding wood and charcoal smoke on the wsm and kettle. I'd love to hear what some of ya'll have learned.
I know for a fact that my family LOVED my pulled pork back when I was over and nasty-smoking with a cheap offset. Didn't know what the heck I was doing, but we all loved the taste the strong smoke gave the butt bark. We're from the coast though, and were really not very accustomed to good bbq.
Done with my coffee and pie, so I better finish getting ready for church. I'll ramble a little more later, and relate some observations I've made this year regarding wood and charcoal smoke on the wsm and kettle. I'd love to hear what some of ya'll have learned.