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  1. S

    Hello from Indiana!

    Definitely will! Appreciate the interest!
  2. S

    Wood blends

    I appreciate and enjoy everyones answers, Thanks!
  3. S

    Wood blends

    Beautiful color on that bird, thanks for your answer! Really appreciate the insight thank you! I've actually not tried Maple either! Gonna have to go get some this weekend!
  4. S

    Wood blends

    I'm cheating a bit, using an SPK-500 rotisserie smoker. Wood chamber just takes a just a couple small logs for a cook.
  5. S

    Wood blends

    It may sound crazy but this is the first time I've used cherry wood, really liking the subtle color change it helps give as well. Do you have a stable supplier for wood or do you generally just look around?
  6. S

    Wood blends

    Do y'all like to sit on one type of wood while smoking or do you create wood blends? I've been experimenting with a blend for my restaurant that has gotten some pretty good results, 60% weight of oak, 20% weight of pecan and 20% weight of cherry.
  7. S

    Hello from Indiana!

    Hey Gator! Thanks for that! I'll be smoking off of a SPK-500 with brisket, half chicken, ribs, and pulled pork. I will also have a fast fired brick pizza oven and a 36-tap self-pour beer wall. Looking forward to having you come through!
  8. S

    Hello from Indiana!

    Hello everyone! My name is Scott and I'm currently building out a bbq/pizza restaurant in Northern Indiana in a city called Plymouth. We are hoping to be open sometime in February or March. Looking forward to connecting with everyone!
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