Tyler McCallum
TVWBB Fan
I will place some pics up soon. The goal with it is to sell pulled pork and brisket on a bun during the many festivals and event in Kelowna, BC during the summer. True BBQ is unheard of here so it will be a smash hit!
Today is going to be my fist fire up day (just to cure the inside and test its temperature range). The fire box is 1/4 plate steel and 22" squared all the way around. My question is, will I be able to build a fire of all cherry or apple wood (which is plentiful here) wait until it burns down a bit and then close the lid? Or am I still going to have to use the all expensive briquettes? I have seen many people on TV and at competitions use exclusively wood on their large offset smokers. Is this going to make my food too smokey? How does this work?
Thanks in advance!!
Today is going to be my fist fire up day (just to cure the inside and test its temperature range). The fire box is 1/4 plate steel and 22" squared all the way around. My question is, will I be able to build a fire of all cherry or apple wood (which is plentiful here) wait until it burns down a bit and then close the lid? Or am I still going to have to use the all expensive briquettes? I have seen many people on TV and at competitions use exclusively wood on their large offset smokers. Is this going to make my food too smokey? How does this work?
Thanks in advance!!