Uncle JJ
Full Fledged Farker
- Joined
- Jun 7, 2013
- Location
- Smyrna, GA
For those who compete on one big offset, I have a question. If both the butts and the brisket are on the smoker together, they're getting the same wood/smoke. But some, including me, like to use different wood for pork and for beef. (Pork gets Cherry, beef gets Oak/Pecan)
Do you guys bring a separate cooker to get around this, or do you settle on wood that works ok for both?
Do you guys bring a separate cooker to get around this, or do you settle on wood that works ok for both?