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Its not recommended unless you really know what you're doing. Otherwise you could create a condition where creosote is formed on the meat and you'll be left with a very bitter taste, and creosote actually numbs yours lips/tongue when it comes in contact with them. You need a good, hot fire to burn green wood well.
Now I have seen on tv a BBQ resturant that uses only green mesquite but they change out their smoker every other year. Now Bbally is a much better source of info then me but I would not use it if it were me. Let it dry out.
1-5 level maybe 2.25 lol
i have ben bless with a good bit of wild cherry, peach, pear, pecan, apple, wood all is green how long to dry you think
all cut this week. way to much work for a old fart like me lol
smoking 4 butts today i try to smok 225-250 pay back for help getting all the wood
Some consider this to be "true" wood smoking. I have made one but as of yet I have not had an opportunity to use it. Mind you it takes alot more wood to smoke with one but from reading the thread it sounds as if the benefits are worth it.