|
Tomball,Texas | I don't like heavily smoked meat either,when I BBQ I don't smoke it too much I cook it, the pieces of wood I use don't have much bark on them either,ever now and then I might get a piece of pecan if I've ran some through the sawmill but mostly red oak.
As far as pellets I've only been around pine pellets that I sell for horse stall bedding,they're just sawdust ran through the same type pellet mill that makes feed pellets,if I get a tore bag I'll keep it to use in my bee smoker,I got to light it with the cutting torch but it will smoke like hell for over an hour once it gets going.
Seems like poultry is worse if its "smoked" too much,maybe not hot enough, I don't cook much turkey or chicken on my pit though, but when I have it seemed like it needed to be a lot hotter or it would get the black ring like you talked about. | |
|
Upset stomach and pellet smoker/grill
