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I have a tendency to over-smoke so I took it easy on this one. Much better results. Sme people really enjoy a strong smokey flavor. I prefer a subtle approach.

Used apple and oak woods plus a mix of lump charcoal & briquettes.

plebiANON 2y ago

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.

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Discussion

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!

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!