Pstores
is Blowin Smoke!
- Joined
- Apr 3, 2016
- Location
- Hudson, wi
Alright I seasoned this 3 days ago with a nice coat of olive oil and Black Ops...... Was going to use pecan. But my pecan won't burn clean for some reason. Supposedly it was kiln dried. But seems heavy and wet. So I guess it's cherry and Hickory...... See how that works. Going warm on this one at 250-275.... See if I can hold my Meadow Creek higher temps..... I know I can hold perfect 225. With smaller wood.
Question though for you chuckie people. I thought I would take it to about 140 then foil with onions and peppers. Add some thin provolone win it hits the bread.
Should I just take it to 160 then pull off? Or go longer..... Thinking somewhat tender but not quite shred type.....
Question though for you chuckie people. I thought I would take it to about 140 then foil with onions and peppers. Add some thin provolone win it hits the bread.
Should I just take it to 160 then pull off? Or go longer..... Thinking somewhat tender but not quite shred type.....