Ever since reading this article that floats around this site a bit:
http://www.thesmokering.com/forum/vi...ght=management
...About using all wood thru out the smoke, I have been not liking the TASTE or outcome 'physically' of my smokes. I have a stock pile of Hickory so that's what I use. Maybe it's the hickory.
BUT, when I used to use mostly charcoal (before reading the article) and then throwing on large chips for the flavor and smoke, it seemed I was making GREAT FOOD everytime!! I think that's what I need to go back to doing. This is occuring mostly in my Banderas!!
I kind of like the way the charcoal maintains a heat temp and then when getting close to used I throw in the chips.
It's me being picky, the wife says she don't see it but I know I do. She just likes smoked meat no matter what...LOL
http://www.thesmokering.com/forum/vi...ght=management
...About using all wood thru out the smoke, I have been not liking the TASTE or outcome 'physically' of my smokes. I have a stock pile of Hickory so that's what I use. Maybe it's the hickory.
BUT, when I used to use mostly charcoal (before reading the article) and then throwing on large chips for the flavor and smoke, it seemed I was making GREAT FOOD everytime!! I think that's what I need to go back to doing. This is occuring mostly in my Banderas!!
I kind of like the way the charcoal maintains a heat temp and then when getting close to used I throw in the chips.
It's me being picky, the wife says she don't see it but I know I do. She just likes smoked meat no matter what...LOL