Eggspert
Full Fledged Farker
- Joined
- Apr 25, 2012
- Location
- Willmar, MN
This is our second year of competition BBQ and we smoke a lot (almost every weekend). I was noticing when we were tasting pulled pork that we cooked for a party this weekend that, I can't taste the smoke flavor in our meat. Everyone else went on and on about how good and smokey it was, but I couldn't really taste it. Is it just me? We are using the same amount of wood we always have. I truly believe in competition BBQ it is better to under smoke then over smoke. Does anybody else have this issue? I am wondering if adding a little more wood to our competition stuff might improve our scores. We are using pecan and cherry by the way.
Thanks in advance,
Eggspert BBQ
Thanks in advance,
Eggspert BBQ