grill cleaner/wood flavor

hey, buddy! Don't know about the cleaner, but what is often said on the forum here is that meat will absorb smoke up until it hits 140 degrees. Don't really know why, but that's said a lot. So I would think you want to lay as much smoke at the beginning, not at the end. I suppose the meat starts to "bark-up" after cooking for a while... I also think that a fat cut like a shoulder just has a limited ability to absorb smoke deep in the meat. That's why we do 2 things: 1 -- mix in the burnt outside with the inside meat when we pull it and 2 -- add that good ole vinegar and crushed pepper sauce to spice it up.

thanks, woodburner. thats pretty much the way i have been doing it, laying it on the first 8 hours. the smell of the smoke will make your stomach grumble. the meat has the flavor, but not as strong as i would like. just got some pure apple pellets in. i'm gonna cook butts today with apple and mesquite. mmmmmmm! this guy yesterday said his father has a bbq joint in augusta, but that he likes our bbq flavor better. yeehaw, its compliments like that which keep me going 7 days a week. come on down when you get the chance....