Hello all,
First off I have heard that people in the Pacific Northwest do not know BBQ. Well since I have traveled all over the USA and a bunch in the south I have learned that BBQ needs to be done low and slow. I also know that it is best to smoke your meats with local woods to impart that local flair.
So I have been smoking meat for a good 10 years now but always with either a vertical propane smoker or a vertical Traeger and both worked well but still was not what I remember from being down south.
so Saturday my wife bought me my first stick burner. It is nothing special ( Oklahoma Joes “ Highland”) but it is mine and it has already cooked meat. I am excited to do some ribs and a butt real soon and eventually a Texas brisket. Since I am in the Pacific Northwest I would love some input from fellow PNW residents on what wood they use in their stick burners.
I am happy to be here and will always search before I ask.
First off I have heard that people in the Pacific Northwest do not know BBQ. Well since I have traveled all over the USA and a bunch in the south I have learned that BBQ needs to be done low and slow. I also know that it is best to smoke your meats with local woods to impart that local flair.
So I have been smoking meat for a good 10 years now but always with either a vertical propane smoker or a vertical Traeger and both worked well but still was not what I remember from being down south.
so Saturday my wife bought me my first stick burner. It is nothing special ( Oklahoma Joes “ Highland”) but it is mine and it has already cooked meat. I am excited to do some ribs and a butt real soon and eventually a Texas brisket. Since I am in the Pacific Northwest I would love some input from fellow PNW residents on what wood they use in their stick burners.
I am happy to be here and will always search before I ask.
