HOG FAN
is one Smokin' Farker
- Joined
- Oct 21, 2014
- Location
- NW Arkansas
What does The Brethren have to say about which charcoal gives the ideal balance of consistent burn times and best flavor?
Honestly there are a plethora of great coals on the market but only one that I avoid.
Smitty, your meat does not over smoke using that much wood? How long do you wait before putting the meat on. I have a scad of hickory firewood and may try it depending on your input.
Said it before but I'll say it again, just to arg...., uh discuss. My go to is my own homemade lump made with dry oak but for store bought I find Stubbs hard to beat. Consistently faster starts, better fires/heat and less ash (by a bunch) than KBB, Royal Oak or aby others I've tried. Get mine at Lowes.