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Reply to "Offset smoker questions..."

Thanks Dan,
I only put a(one) drop of wd40 on each the hinges of the fire box door and each hinge on the main barrel. Then I wiped off any that started to drip, there wasn't much anyway. NONE got inside the bbq. OK so I CAN use lump...is there any other 'flavor' lump that I can get that isn't mesquite? Say hickory? What about using just wood instead of charcoal? What about wood pallets?? There's alot of them in this city. Just kidding! ;-P I have used cedar planks for salmon, chicken and ribs over my gas grill and it works out great. It's definitely a unique flavor. Alder is also pretty good to use. Where I live there is an abundance of maple, cherry, apple, walnut and oak which is one that I like to blend with some of the others for some depth. Form my experience, the mesquite lump burns hot and fast so I can only guess that I'd need to add it somewhat regularly to maintain a constant temp. Let's use a good all purpose pork butt for example...6 lbs. How would you go about it?
thanks much...let's hope those folks in the Southeast are holdin' on tight!!

;-)
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