Search results for query: *

Hey Troy, Where abouts in MI? Im originally from Shiawassee county. Ive become obsessed with BBQ since moving south. One thing I never had until moving to Alabama was the thin, vinegar based sauces. I love it.

Thanks you guys for taking the time to chime in on this. Appreciate it

My question is what method utilizes your wood the best? I see folks with pits burn wood until it is cherry and then put under the meat and it seems like you miss out on a lot of heat while its burning. Do you utilize that heat and wood better using an offset smoker? Any opinions on the...