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Old 01-14-2013, 11:38 PM   #13
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

I smoke in a UDS or kettle, always with charcoal and wood, I use apple the most, with smaller amounts of oak, sometimes pecan. I rarely use hickory as I have yet to find that sweet spot with it in my kettle. I think the opposite of your supposition is true, that a all wood hickory and oak smoke in a stick burning offset gives a milder smoke, for the same wood types, than does a smaller direct fire cooker.

I use three to four chunks, fist or smaller sized.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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