That's right cats and kittens, I'm what North Carolina locals call a damn Yankee. Now, after many years of grilling I'm looking to expand my talents into smoking. One thing about me is i will test the waters with my pinky toe, then i jump in 'whole hog'. I had a question for some of our seasoned smokers about the types of wood they use. Has anyone soaked their wood in wines like Cabernet or Chardonnay? I would like to get into something did with my smoking, just to keep my guests guessing as to what makes my stuff just soooo damn good.
Hope to gain a few good brothers in smoke.
Till then,
Brandon
[email protected]:sausage:
Hope to gain a few good brothers in smoke.
Till then,
Brandon
[email protected]:sausage: