The smoke is super important!

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Posted by Doc Dave [66.82.9.17] on Thursday, August 26, 2010 at 13:50:40 :

In Reply to: O T bbq posted by copey [206.80.245.0] on Thursday, August 26, 2010 at 07:35:50 :

While not Barbeque, this is a picture of my smokehouse, as part of the home curing of meats process. After the salt/sugar stage, I smoke thee hams, shoulders and bacon with hickory in the winter. The firebox is outside the smokehouse so the meat is heated very little. For fish or chicken I use apple, with pork I use hickory. Green wood is better because it produces more smoke.
For barbeque I like hickory or oak.


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