Quote:
Originally Posted by cooper barrett
I smoke with oak and, as mentioned above.you need a sweet fruitwood or pecan to go with it. I go one part oak to 2-3 parts fruitwood.
Did the chicken kinda have a funky heat taste to it? You know a kinda funky smoke taste...That's too much oak.
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too much oak, or too much 'white' smoke? i ask as this is my biggest drawback. i seem to put too many briquettes or wood on, or not full coals, to re-stoke the fire and creates this 'salty novocaine' taste.
