smoke flavor

I was cooking mostly on a Pitmaker Vault, and honestly, I still do love it. The water cookers turn out great product and flavor is excellent. I wanted to tackle the stick burner and set out to get that "clean smoke" Central Texas flavor. I ended up with a Shirley 30x80 (Reverse Flow) custom...

Hi, I'm wondering about a couple kinds of wood for use in my stick burner. First off is something we call Thorn apple, which is a crabapple tree that grows in abundance around in central Michigan in our woods and tree fencerows, and can be identified by it's 2 - 4 in long thorns. I've heard that...

What's more important to you the texture of meat or smoke flavor? As far as flavor goes what's more important to you? For me hands down it's texture...that's where the flavor is. By texture i'm talking having a good maillard reaction from the natural sugars in the meat and caramelization from...

Hey all I used my new BGE to smoke spare ribs today. I put 4 chunks of wood in with the charcoal (2 apple and 2 pecan). I had let them soak in water for a few hours. I used chips when I did prime rib on Christmas Day and I felt like they burned up too quickly so I bought some chunks...

the smoke flavor on a offset smoker? A friend had me taste his ribs, good texture, smoke ring for first time, but waayyyyy too much smoke. He insists on all wood fire, my expierience is with UDS, WSM, and kettles, all charcoal heat w/ wood chunks... What do I tell him , (in "layman" terms) on...

I am having trouble getting smoked paprika locally which I use in my spice rub. I started looking into any alternatives and came across hickory smoke flavoring in dry form which seems to be used by several commerical brands of rubs. My question is does anyone use this in their rubs and what are...