Booney wrote:Lightning McQueen wrote:Are you guys using red gum?
My first cook was just with heat beads, my second with heat beads and apple wood for the smoke ( apple wood good with chook and pork ).
One tip was to season the apple wood in the fire box ( sit it just off the heat beads ) to fully dry out then when you add it to the heat beads / charcoal you get a thinner smoke straight away.
Another tip was to soak it in water so it smokes for longer and you get a deeper, darker smoke.
I've got charcoal for my next cook.
I use charcoal for my spits, head beads for the weber, next win on the punt and we're getting a smoker, if I get a cheap one now the missus will wanna upgrade it for Fathers Day or my birthday as she is now trying to out-do with the weber.
There's a place near Virginia that cuts a great deal for charcoal but I want to start experimenting with other flavours.