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Unread 02-19-2013, 10:24 PM   #10
Babbling Farker
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Good advice from the pro's, follow their lead.

The only thing I can add is;

1. Don't over-think the task and make it difficult for yourself. Keep it simple.

2. Use the wood sparingly, don't worry if you can't see the smoke. Thin invisible blue smoke is what flavors the meat. Good smoke should be smelled, but not readily seen.

Good Luck
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote

Thanks from:--->