Nostr Web Client

I am in agreement. Over smoking ruins the meat. Let the meat do the talking. Also, your bark looks amazing. That’s a key factor in serving a delicious end product. Love apple and oak. I usually go Cherry and oak, but apple is great too. If you’re feeling crazy one day, try peach wood. Lump charcoal plus briquettes is a pro move. 10/10 sir.

Mandrik 2y ago

Thanks - I learn from the pros! I watch videos and read a lot, but I'm definitely an amateur smoker. It's a lot of fun learning and cooking.

I'll have to pick up some peach wood. I have pistachio wood which is also very pleasant!

Reply to this note

Please Login to reply.

Discussion

plebiANON 2y ago

I took a full day course from a pro down in Texas. It upped my game significantly. Been smoking for 17 years and still learning. It’s such an amazing practice.

Mandrik 2y ago

Bucket list!

plebiANON 2y ago

Well worth it!