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This and other discussions I found on cottonwood make me wonder if we are talking about the same tree. Even dry, I wouldn't want cottonwood anywhere near my food.
For what it is worth, cottonwood also takes a long time to dry (up to two years) and will sometimes rot before it dries. Smell isn't quite so bad when fully dried.
After many years of heating with wood, I can say aspen burns slow and cold. Not much heat and hard to keep going. I actually regulated fire temperatures with it.
I'm going to have to wait a little before giving the sauce recipe out. I may have someone interested in paying for the recipe. I don't think I should give it away before hearing the details.
I do use lump charcoal start the fire and again after I foil. So far, that is cheaper for me. After I get some firewood cut and collected, I will probably just use charcoal to get it going. I haven't found anything as easy or quick as charcoal in a chimney.
I've used small logs in my char-griller and I have better success keeping the temps even. Split logs between 6 and 8 inches long, 2 to 3 inches wide seem to work the best. I first tried this with pecan and hickory splits I found at a local farm store.
I must say that if you haven't tried the cherry coke on ribs, you should. I just used that and a simple SPG rub until the last hour. I added a cherry coke BBQ at the end. I made sure the cherry flavor stayed with the sauce. Wonderful ribs.
Smoked tomatoes sound wonderful. I may need to try that at some point. As to the trading of skills, I traded some smoked pork for some lawn mowing. Good deal for me.
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