Did some uncooked brats and ABT's in the CS 50 last night. I've done this many times and followed my previous temp settings and cooking times. At the first bite, my wife was ready to go for cold leftovers! I noticed something different, but couldn't identify what. We ate more, but had more leftover than usual. We decided that after nearly two weeks of smoked and/or grilled foods every night, maybe we were just burnt out, no pun intended. A couple of hours later I realized that I had used apple wood for the first time, instead of my usual hickory. Frankly, I didn't think my palate is sophisticated enough to tell the difference in the smoke, but something made a BIG change in the taste and all other factors and techniques were the same as I've done many times before.
I would appreciate you comments.
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