S1 is right....I think it kicks in a bit of good mix flavor....Huffytt wrote:Thanks dcman. Does the oak add or contaminate to the flavour?
Frank thanks for clarifying....I didn't know....just seems like $$$ to run just charcoal though?dcman wrote:S1 is right....I think it kicks in a bit of good mix flavor....Huffytt wrote:Thanks dcman. Does the oak add or contaminate to the flavour?
Rick.....I don't remember seeing anything either but I will look for it soon....
Depends on how you look at it really. Charcoal is not cheap...but if you have ever cut, split, stacked, hauled and then stacked again...wood starts to look pretty pricey if you consider your time to be worth anything at all. I have a pretty good supply of hickory and am going to get some oak first chance I get. It splits a whole bunch easier & I am not sure my palate is discriminating enough to tell any difference. I know I have used different woods in my pellet cooker and can't tell much difference there. Seems to me like a lot of the flavor comes from meat drippings being turned into smoke.dcman wrote:Frank thanks for clarifying....I didn't know....just seems like $$$ to run just charcoal though?dcman wrote:S1 is right....I think it kicks in a bit of good mix flavor....Huffytt wrote:Thanks dcman. Does the oak add or contaminate to the flavour?
Rick.....I don't remember seeing anything either but I will look for it soon....
Hahaha, I hear ya there Buddy! It does have it's advantagesupinsmokebbq wrote:
Charcoal does have a plus side. The competition team that I cook with burns wood and shovels the coals into the cookers. There have been times when having to fire several smokers in cold weather, our wood burner just could not keep up...and it is large. If you need a lot of coals in a hurry, charcoal will get you there. Plus it lasts longer in the cooker. You do what ya gotta do to get through the night when you have 150 butts, 160 slabs of ribs, a whole hog, and 100 chicken halves on the pits.