C
co7bbq
Guest
So I have just begun to go from backyard bbq enthusiast to stepping it up a notch and starting a competition team and even a BBQ Joint (restaurant). I Just joined the Brethren, Ive been in the fire service about 15 years now, and it is just the same feeling. Everyone is out to help the other and take care of their own people.
So here is one of my first "probie","rookie", "recruit" questions: Ive heard different opinions on the proper age wood should be before using it in competition bbq or just for smoking meat in general. I know "green" wood is no good, but is there a certain "age" the wood should have before using to smoke meat? And is there a time when wood is too "aged" to use?
So here is one of my first "probie","rookie", "recruit" questions: Ive heard different opinions on the proper age wood should be before using it in competition bbq or just for smoking meat in general. I know "green" wood is no good, but is there a certain "age" the wood should have before using to smoke meat? And is there a time when wood is too "aged" to use?