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Old 07-08-2011, 11:07 PM   #31
Capozzoli
is one Smokin' Farker
 
Join Date: 01-18-11
Location: Philadelphia PA.
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All wood here.

I keep several variates on hand. I have friends in landscaping and construction so I always seem to get it for free.

I make a fire in a patio fire bowl and refuel with wood that is started. Not very efficient I know.

With my double drum smoker I refuel by throwing logs on raw. Just one log at a time so it does not smother the fire. Works great.

When finished cooking I extinguish and pull from the fire bowl, grill, or smokers anything that is black and solid then store it in a can. Best damn lump you can get.
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire
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