Smoked Chuck Roast
I wanted a pot roast, but I wanted it smokey instead of bathing in the crock pot. I did it on the smoker instead and it turned out amazing. Two hours at low temp to coat it in smoke and get a ring....
Forum Discussion
Trekkar wrote:
Smokers are great for so many foods. I usually add a little broth to my leftover roux when I refrigerate it to keep it from turning to cement. What kind of wood did you use for your cook?
I started smoking about seven years ago and I've tried all sorts of different woods and finally decided that my household couldn't tell the difference. I finally settled on "whatever I've got laying around". It's a pellet smoker, so it's not as if I'm using scrap lumber. I just pick up whatever's on sale though.
I usually buy mostly apple and cherry because they're milder. They still put out great flavor without tasting like a woodpile.
