Albert Sanchez
TVWBB Super Fan
Esteemed Colleagues,
Just some cooking notes to add to your encyclopedic knowledge of the BBQ arts /infopop/emoticons/icon_smile.gif ...
My third cook on my new WSM inlcuded Baby-Back Ribs (again) and 2 chickens (again).
For wood this time, I tried 3 chunks of mesquite, and 3 chunks of pecan. All chunks were fist size or smaller (most were smaller).
The meat was delicious of course, but overall I percieved a much smokier taste than previous cooks where half the wood I used was oak and half apple.
Not sure which of the woods - mesquite or pecan contributed most to the very smokey flavor. Cooking time was 5 hours at 250 degrees average lid temp - using a 2-2-1 cooking method.
Think, I'll go back to the oak and apple wood combo.
-Albert
Just some cooking notes to add to your encyclopedic knowledge of the BBQ arts /infopop/emoticons/icon_smile.gif ...
My third cook on my new WSM inlcuded Baby-Back Ribs (again) and 2 chickens (again).
For wood this time, I tried 3 chunks of mesquite, and 3 chunks of pecan. All chunks were fist size or smaller (most were smaller).
The meat was delicious of course, but overall I percieved a much smokier taste than previous cooks where half the wood I used was oak and half apple.
Not sure which of the woods - mesquite or pecan contributed most to the very smokey flavor. Cooking time was 5 hours at 250 degrees average lid temp - using a 2-2-1 cooking method.
Think, I'll go back to the oak and apple wood combo.
-Albert
