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Mo' smoke...
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rock-wit'chu bbq Offline
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Post: #1
Mo' smoke...
Hey fellow Q'ers... what tips, tricks and techniques do you all recommend for getting more of a smoke flavor and better smoke ring on your meat?
I currently tend to/like to use a combo of apple/hickory wood chunks w/my pork and chicken. I generally will go 2/3 apple 1/3 hickory... sometimes 1/2 and half. I've been to Pat's BBQ a few times now and in my opinion he's got it down pat... no pun intended. His ribs consistently have a great bark and solid smoke flavor w/very distinctive smoke ring on everything they make.

WSM-18 inch, Chargriller Akorn Kamado
01-31-2013 11:15 AM
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Messages In This Thread
Mo' smoke... - rock-wit'chu bbq - 01-31-2013 11:15 AM
RE: Mo' smoke... - SmokemifUGotem - 01-31-2013, 11:39 AM
RE: Mo' smoke... - Big Johnson's BBQ - 01-31-2013, 11:58 AM
RE: Mo' smoke... - SoEzzy - 01-31-2013, 02:36 PM
RE: Mo' smoke... - Larry Jacobs - 01-31-2013, 10:43 PM
RE: Mo' smoke... - Desert Magnolia - 02-05-2013, 06:05 PM

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