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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-03-2007, 05:21 PM
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#1 |
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Full Fledged Farker
Join Date: 10-14-06
Location: Holt, MI
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Preheating wood
Last spring, I was getting some bitterness in my 'que and when you guys suggested preheating the wood before throwing it in the firebox, I thought you were farking with me. So last night, I gave it a try.
What a difference it made!! I did two butts, a brisket, a half dozen fatties and five racks or baby backs. Everything turned out perfect!, Nice smokering, excellent flavor and very tender. The ribs were my favorite, tender and pulled off the bone cleanly. Here's the aftermath: |
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09-03-2007, 05:29 PM
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#2 |
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somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Good looking spread there!
And no we wasn't kidding about pre-heating the wood, it does make a world of difference!
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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09-03-2007, 06:36 PM
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#3 |
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Quintessential Chatty Farker
 
Join Date: 09-14-05
Location: Vernon, Connecticut
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Yup, more sweet blue, less bitter white smoke.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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