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  1. NorthernCaliSmoker

    Question about different traits from different wood

    I use the word "brine" but maybe that's not the correct wording. Not sure of the right way to refer to it. It's a rub I put on a belly and then put in the fridge for about 8 days to marinate. Usually something like 1 part salt to 1 part raw sugar and then some sort of flavor. But in this...
  2. NorthernCaliSmoker

    New Member from California

    Super active forum, awesome. Thanks for the welcome everybody.
  3. NorthernCaliSmoker

    Question about different traits from different wood

    Hey everybody. I've been smoking ribs, pork butt and pork belly for a bit now. I've basically stuck with Apple wood chunks the whole time. Recently, I took a pork belly and prepped it as I normally would. After it was done with the brine, I cut it in half and smoked one half in Apple wood...
  4. NorthernCaliSmoker

    New Member from California

    Hey everybody, Just wanted to introduce myself. I've been using information off this forum for a bit now and decided I should join. Just in case I learn or find anything that'll help the next guy. I don't have a super $$$ setup but it works for me. Vertical smoker that leaked like mad from...
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