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Non-Cattle Specific Topics
Recipes & Cooking
Smoked/grilled meats
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<blockquote data-quote="Post Oak" data-source="post: 1459438" data-attributes="member: 19827"><p>I'm in agreement with what you just said. I burn a mixture of green and dry hickory or oak in. A fire barrel and and then shovel coals into my cooker. I put the coals on one side of my cooker and the meat on the other so the coals are not under the meat. I use to "stick burn"(smoke), but a lot of people can't take the strong smokey taste (especially Yankees). My son still "stick burns" , but he uses well cured (2 years) wood and will not burn any wood with exposed bark.</p></blockquote><p></p>
[QUOTE="Post Oak, post: 1459438, member: 19827"] I'm in agreement with what you just said. I burn a mixture of green and dry hickory or oak in. A fire barrel and and then shovel coals into my cooker. I put the coals on one side of my cooker and the meat on the other so the coals are not under the meat. I use to "stick burn"(smoke), but a lot of people can't take the strong smokey taste (especially Yankees). My son still "stick burns" , but he uses well cured (2 years) wood and will not burn any wood with exposed bark. [/QUOTE]
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