LOL....YES, you did. I normally catch the original thread date but only saw that this was revived about 3 weeks ago and a newbie posted a question in it. She's cooking for grunts so I chimed in. Carry on...lol.....Williedid i just witness a thread revival? a thread revival of a topic thats prolly got 8 pgs of identical yet more current threads?....lol.
10-4!...carrying on sir... lol.LOL....YES, you did. I normally catch the original thread date but only saw that this was revived about 3 weeks ago and a newbie posted a question in it. She's cooking for grunts so I chimed in. Carry on...lol.....Willie
No no no.....don't take that the wrong way. Sometimes threads get revived because someone posts in it again. That one was originally from 1-11 I think. I've seen them reappear from wayyyyy back. It happens often and interesting to revisit an old one with new people posting in it. Your status is 'newbie' so my using it was not meant as any slur. Your question was valid and opinions vary widely on it......WillieI'm sorry. I won't ask anything again. Excuse me.
Yea, ask anything you'd like...someone will be glad to help.I'm sorry. I won't ask anything again. Excuse me.
I think Tim, your like my wife, she does not like smoked foods. You could try marinating your meat before smoking it. You could also use cherry or apple wood, they are not as strong as Hickory or Mesquite wood is, when smoking. Have the smoke on and rolling for less time also would work.Any suggestions on how to get smokeyness without makinbg the meat taste too smoky? I've found if I add ttoo many chunks of wood, the smoke is overwhelming yet all the shows I watch show pit masters using wood. Call me confused.