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If anyone is willing to share a good recipe for a spicy bbq sauce I would really appreciate it. I am cooking for a wedding and the groom likes spicy sauce.
Thank for all the info, I will try some different methods. I do get the thin blue smoke and towards the last few hours of cooking I get where it is just clear heat comming from the stack.
Dave I do always have a flame going in the firebox, but usually wait until a slpit is about 2/3 burned then throw another on. Maybe there is smoke on me and I need to shower and also it could be the wood the is old, but I thought it is good to use well seasoned wood.
I have a Lang 48 and most of the food that comes out of that is really moist and tender, but it seems like there is not lots of smoke flavor. I read on this forum that certain woods provide different flavors. It seems like no matter what type of wood I use tastes the same. All the wood I use is...
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