A New Competition BBQ strategy...

[Fire Me Boy!]

Originally Posted by cdcox

Very little of the cap. I wanted the smoke to penetrate the meat.

A little hickory, but mostly apple. This is the apple tree that Phil and FMB! cut down a couple years ago. I traded Phil a 12-pack of beer for some of it. I've only BBQ'd half-a-dozen times since then, so I still have some left. Really nice smoking wood.

I burned through that stuff pretty fast. Good stuff. Also went through my parents' wild cherry pretty quick.

[cdcox]

Originally Posted by Fire Me Boy!

I burned through that stuff pretty fast. Good stuff. Also went through my parents' wild cherry pretty quick.

I use lump charcoal for most of the heat and save the apple for smoke. Today I used:

one 2" x 9" apple
two or three 1" x 9" apple
one 1-1/2" x 1-1/2" hickory chunk

about 5 or 6 lbs of lump charcoal

I put the big apple piece and hickory chunk on at the same time at the beginning. There was smoke pouring out the smoke stack and wisps coming out from the lid for the first hour. I think that is what gave the great smoke ring and flavor.