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I'm just worried about the size of the apple I have. I'm afraid it'll burn up too fast and not lend a good flavor to the meat. Yeah it's a WSM charcoal burner. I could do the minion method, put the apple in the bottom section of the unburned coals and run the hickory on the top side.
A wood question now. I have two full bags of hickory and a small box of apple trimmings (about 2-2.5" diameter). I have been reading alot and alot of people on TVWB say not to use just hickory as it can be overpowering. Should I be mixing oak with it, and is the apple too small for a long butt...
I'll be in that neck of the woods next month the 19th - 25th. I'm heading to Melbourne for a much needed vacation. It would have been nice to stop by a q event.
Sounds good, thanks for the info! That's what I generally thought but wanted to make sure. I also plan to do a fatty!! I never heard of them until I found this site a couple weeks ago. Can't wait to get up my own q-view!
I am planning my first smoke next weekend. I went ahead and bought 2 butts cryo-packed at Sam's lastnight.
Question 1: How long will the butt stay in the fridge? The sell by date is the 13th of this month. Or should I freeze it and pull a couple days ahead of time?
Question 2: Being this is...
Hi all! I'm new here and thought I would do the Intro thing. I just picked up a WSM and am in the just learning phase. I came over here from virtualweberbullet.com. Hope to learn more and more. Thanks!!
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