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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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Old 02-07-2013, 02:52 PM   #16
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J-Rod's Avatar
Join Date: 08-15-12
Location: Irish Hills, MI

Shouldn't really need to foil a shoulder IMO. They have enough fat to keep them moist for the entire cook unfoiled.
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
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Old 02-07-2013, 04:00 PM   #17
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Join Date: 01-20-13
Location: London Ontario Canada

Originally Posted by BayoustateBBQ View Post
Did you use one type of wood on this cook?
I used mostly apple with some with a little plum mixed in. I also tossed in 4 or 5 foil packs of Jack Daniel's chips. The smoke taste is subtle. I attribute the lack of smoke flavour to not enough time as well as the wood being 2.5 years old. I am getting a sample of hickory wood tommorrow and if I like it the fella has 2 face cords. The hickory was cut down a little under a year ago and was cut into logs this past September...hopefully I can get it to burn clean.

Thanks for the tips guys. I will be making my version of Jerk Chicken this Saturday and will post the recipie and pictures.
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Old 02-08-2013, 08:12 AM   #18
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Join Date: 01-25-13
Location: Loseianna (LA)

Yeah, last shoulder I did was wild hog and I did wrap it after 4 hours due to wild hogs been leaner. I use alot of pecan wood down here in the south and I really like it. Not too mild not too sharp. I just starting using plum and to me it is the most mild. Yeah for what it's worth I heard from an old timer, wood that is over 2 years old is only good for heat. It loses it's flavor. Perfect wood is 6 mos to a year old.
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Old 02-08-2013, 09:00 AM   #19
Smokin' D
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Join Date: 12-11-07
Location: N. Andover, MA

I don't think anyone covered this thought. Using sticks and having a clean burning fire will result in less smoke taste as the smoke from the fire is hotter and cleaner. I have a COS and a Lang. The COS uses RO Lump and chunks of smoke wood for fuel, minion method with more of a smoldering fire, and there is a noticeably stronger smoke flavor from it than the Lang which is strictly burning sticks. The live fire in the Lang is more work, but produces a more subtle smoke flavor.
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Old 02-08-2013, 04:08 PM   #20
somebody shut me the fark up.

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Join Date: 07-30-11
Location: Pemberton, New Jersey

I agree with the others.....

Loose the foil, use a hardwood rather than a fruit wood, and you are dulling your senses to smoke.

Leave the exhaust vent open, if you close it you will have to enjoy the bitter taste of creosote......
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