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trying the lump
Well im 2 hours into my 4th attempt. this time using lump instead of straight wood. trying to overcome what I have found out to be crestone(thankx to this site smokin bob, tex, and desertlites.) Got a nice brisket and a half rack of ribs goin. Temps hangin right at 220 will add chunks of hickory...- shan'sgrill
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- Replies: 4
- Forum: Roll Call
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Just want my meats to taste good
hello everyone, my name is shan im from henryetta, ok. I use a wood smoker with hickory and pecan. Im just starting. My main problem is I get a thick, black, smokey tar on my meats. What am I doin wrong? Also when Im smoking brisket or ribs should I wrap them in foil or not:?- shan'sgrill
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- Replies: 13
- Forum: Roll Call
