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Unread 07-24-2013, 05:21 AM   #23
jonmhenderson
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To me, traditional bbq does not have a smoked flavor, per se, from the burning of wood. In traditional bbq, wood was always burned down to coals in a separate pit, then the coals were shoveled under the meat. The smoke flavor was kin to the flavor you get from grilling; a fat dripping in the fire flavor. That flavor can get real strong real quick in a closed pit, so most of the time those pits were open topped. The burning of a live wood fire in an offset firebox is a fairly modern invention comparitively, and while the flavor can be tasty if an immaculately clean fire is burned, it's not really that old time flavor. The one exception could be mesquite, where even the burning down to coals doesn't really get rid of all of the resins in the wood! :-)
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