Smoke flavor
Hey Bill,
I just wanted to say that I really enjoy your book and all the tips that it has. I have been practicing and plan on entering my first competition this spring. One quick question, you said that you cook with smoking wood for the first three hours, but what do you use for a heat source for the remaining three hours? I have been using white oak (very abundant in Missouri) along with hickory and some apple and then finishing my last three hours with the oak. Is this too much wood?
Thanks for all your help and tips.
Gregg
One Response to “Smoke flavor”
Gregg:
Maybe you misunderstood “a little”. I think we said we apply smoke during the first 3 hours. A lot of people believe that meat only accepts smoke during the first 3 hours and then it gets harder to accept any more smoke flavor. When we used to use a Lang offset smoker, we used charcoal as a heat source and then just threw soaked chips or chunks of wood on top for smoke flavor. After 3 hours we would just use plain charcoal. What you are doing sounds great too. We found that charcoal gave us a more consistent heat and longer burns.
Thanks,
Bill