Hickory Smoking Wood Chips Alternative
I have found that sometimes Hickory chips can be a little strong (sometimes). As a "green/free" alternative, I pickup the husks from Shag Bark Hickory trees. The husks are up to 1/4" thick. I foun...
Forum Discussion
fla-gypsy wrote:
No smoked meat should ever have a harsh taste from smoke regardless of wood when done correctly. It is not about how much smoke you can put to it. The proper amount of smoke is just a steady thin blue smoke.
That is true and home smokers can easily over smoke. Most BBQ places that don't add wood, but instead use wood to produce both the heat and the smoke get the smoke from wood being consumed in flame. This doesn't produce a heavy smoke, but a light steady smoke.
I rarely smoke past the 2 or 3 hour mark in my small smokers. I have a problem producing a light smoke in any of my smokers, with one exception, so I counter by using time to control the application.
