- Jun 13, 2017
- 11,497
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Restocked on smoking wood, grabbed about 150 lbs. total of apple, cherry , pear and oak. Decided to do a couple Berkshire pork bellies today with a mix of apple and cherry wood. Rubbed up with my sweet and spicy sugar free rub. Served with smoked faux jalapeno cheese grits and my homemade sweet and spicy pickles and peppers.
I will likely never use store bought commercial wood chunks again. The difference in the smoke quality and longevity off the locally secured wood was night and day different! Smoked at about 250F for 4 hours and let it ride up to 300F until I pulled them at 203F to a cooler for an hour.
Here's some Q view.
I will likely never use store bought commercial wood chunks again. The difference in the smoke quality and longevity off the locally secured wood was night and day different! Smoked at about 250F for 4 hours and let it ride up to 300F until I pulled them at 203F to a cooler for an hour.
Here's some Q view.