Thread: Pecan Wood
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Old 06-15-2013, 07:41 PM   #16
Toast
somebody shut me the fark up.

 
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Join Date: 03-17-12
Location: Shreveport, Louisiana
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I've used it both ways. I remove the bark. Watch the color of your smoke carefully. If you see a black smoke your adding the bitter taste to the meat. If thin blue smoke your good. You mighty want to burn a small test piece first.
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