Quantcast

Lookin' for a little help...

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

PierreRodrigue

Founding Member
Joined
Mar 1, 2011
Messages
1,847
Reaction score
1
Beleive it or not, spring is almost here, and the BBQ is wiped down and ready to transform meat again!

So here is what I hope to figure out. I am looking for a method or recipe to grill/smoke brisket, or beef ribs, or pork ribs. I know there are a lot of different ways to do this, and I know there are some pro/semi pro grill masters lurking around these parts. I am not looking for your prized recipe, just one that will be a knock out for some (hopefully) summer grilling.

Thanks guys,

Pierre
 

monty

Well-Known Member
Joined
Feb 28, 2011
Messages
146
Reaction score
1
Brisket and pork butt are easy, so long as you follow one simple rule. Cook it to at least 200* internal. The biggest mistake new brisket/pork butt cooks make is to undercook brisket and butt. 200* seems too high so folks tend to stop the cooking process too soon. The same is true for ribs. I don't have any idea what the internal temp of cooked ribs is because I use other methods to determine whether or not they are done. But they must be cooked long enough. Unlike most other meats it is better to over cook these meats than to undercook them. If you overcook them they will simply fall apart. Most folks tend to like their BBQ that way. If you undercook them you may as well eat your shoe!

If you tell us what kind of cooker you'll be using I think we can get you making awesome Q in no time! I cook BBQ on indirect heat exclusively, but the smae principle applies no matter what cooker you use.
 

monty

Well-Known Member
Joined
Feb 28, 2011
Messages
146
Reaction score
1
Ribs and pork butt:

I cook my ribs at 300* on indirect heat. I cook spares for 1.5 hours, then I foil and cook for another 1.5 to 2 hours. You know they are done when the meat slips up the bone exposing about .5 to 1 inch of the bone. When you foil you can add brown sugar and honey top the foil and this will create a glaze. In competition I use about 2 cups of brown sugar per rib, along with honey and some other stuff!)

I cook brisket and butt at 300* as well. I usually coat with rub. Cook them to an internal temp of 170, then I foil them until they are 200* (I also go by feel. A thermometer probe should sink into the meat like it's butter. SOmetimes you need to go beyong 200* for this to happen). At that point I put them in a cooler and hold them for around 4 hours.

As for rubs, a good pork rub is 1 cup brown sugar, 1 cup seasoned salt, then 1 Tablespoon of whatever spice you like. I typically use garlic power, onion powder and cumin. You can also add curry powder or whatever else trips your trigger. However, I'd suggest keeping it simple. That extra secret spice often tastes horrible on BBQ :)

For brisket, you can't go wrong with Lowrey's salt and pepper.

If you want to do whole hog, let me know. That's my favorite - but it might be better to discuss that over the phone.
 

Kyle

Senior Member
Joined
Mar 14, 2011
Messages
505
Reaction score
0
What kinda grill/smoker setup do you have? How much of a background do you have in BBQ? I had a big long post typed out but then I started feeling like I may have been telling you stuff you already knew. To me BBQ is all about simplicity and not getting crazy with your recipes, more about technique and just knowing when things are done. I would much rather have a perfectly cooked brisket with nothing more than salt and pepper than one that is undercooked with all sorts of fancy ingredients.

For brisket I like to trim the excess fat (but still leaving a 1/8"-1/4" fat cap). Season with salt and pepper (sometimes I add cayenne for heat and granulated garlic), cook indirect, around 225-275 until your probe slides through both the point and the flat with no resistance. At this point it's ready to pull, rest and slice.

Same thing with ribs, if I don't do salt and pepper I use a homemade rub or use something like Plowboys Yardbird with a little bit of olive oil. Cook indirect, 225-275 and pull once the ribs start to crack a bit when you bend them.

Pulled pork- I use a bone in butt, indirect, seasoned liberally with a homemade rub or Plowboys Yardbird, and once the internal temp gets to around 190 I start checking the bone. Once it pulls out without resistance it's ready to take off the pit, rest and shred/pull.

This is a good tutorial for doing brisket. I do like to trim a little fat on the outside as not all of it will break down and render so you end up with a layer of fat that gets trimmed off. Not only does the presentation suffer when you do this (because the smoke ring won't penetrate that layer of fat) but you're removing the seasoning/bark that developed on the outside of the fat.

http://www.bbq-brethren.com/forum/showthread.php?t=57882

EDIT: I kept getting distracted at work and this post took longer than it should have and Monty ended up giving you some great info.
 

PierreRodrigue

Founding Member
Joined
Mar 1, 2011
Messages
1,847
Reaction score
1
I have an electric smoker about the size of a bar fridge, digital temp control from 125* to 400*, and right now a broil king natural gas grill. I also use a charcoal grill/smoker combo. I make my own rubs, mostly trial and error, had a little help from Jim last summer on a pork rub. I also started doing my own sauce, molasas based, and use natural smoke a fair bit. A lot of the grilling getss done direct, for the quick supper things, but when I got time, I like to drag it out. With this side of BBQ, I am a rookie. Getting mixed results. Tasty yes, always fall apart tender, not always.
 

monty

Well-Known Member
Joined
Feb 28, 2011
Messages
146
Reaction score
1
If you are looking for fall off the bone BBQ, that's simple. Keep cooking past when you think it's done. Fall apart = overcooked. I don't mean overcooked in a negative sense. Most people prefer ribs and pork super tender, almost mushy. That comes from cooking it "too long." In comp BBQ we have to be careful to make sure that ribs, for example, do not fall off the bone. Instead we look for the meat to come off only where you take a bite. But that's comp BBQ. If you want your family and friends to be super impressed just leave the meat on the heat. At 300* indirect you won't char the meat so by overcooked I don't mean burnt. Here's a way to test for doneness. Use a pair of tongs and take a hold of the slab. When it bends down and starts to break apart, it's ready. If you want, keep cooking. Eventually the meat will simply fall off the bone. I'd try this first on your electric smoker. If you foil that will make the meat juicer. It will also cook faster if you wrap (no matter what kind of smoker you use). Loin back (baby back) ribs will cook faster than spares. Give it a try!!
 

monty

Well-Known Member
Joined
Feb 28, 2011
Messages
146
Reaction score
1
One other thing to keep in mind. Electric smokers tend to produce dryer meat because they lack the moisture that comes from cooking with wood. If you would like juicier meat in an electric smoker, consider cooking in foil longer. Just an idea. O.K., I'll stop now. Sorry if I'm rambling
 

rahimlee54

Senior Member
Joined
Mar 1, 2011
Messages
655
Reaction score
10
Monty keep on going I am picking up a ton of good info here for my food. Nothing like good beef and pork.
 

PierreRodrigue

Founding Member
Joined
Mar 1, 2011
Messages
1,847
Reaction score
1
Ramble away sir. I like my meat moist, mushy, maybe not so much. When I bite into ribs, I like to have to bite and have to pull slightly. I want to have the meat pull cleanly off the bone, and not chew it off!! I am planning a BBQ pit in the yard off the deck this summer, with a wood fired oven and prep station. Hopefully it comes together.
 

mhlee

Senior Member
Joined
Feb 28, 2011
Messages
1,787
Reaction score
0
Since nobody's tackled beef ribs here, I'll add my two cents on this topic.

Beef ribs do not cook like pork ribs or loin back ribs. There's a lot more connective tissue in the meat, especially toward the bone. Also, the meat is not as supple and soft as pork. Therefore, beef ribs can take numerous hours to cook and require some additional help to get tender.

First, I highly recommend taking off the membrane from the bone side of beef ribs. This membrane is much thicker than the membrane on pork ribs and, if it isn't taken off, it is extremely tough after it has cooked and makes it very difficult to bite through the meat.

After taking the membrane off, you can add your choice of rub. I generally do not like rubs that include much sugar on beef, but that's just my preference. For flavoring, I like a very simple rub of salt, pepper, white pepper, a touch of cayenne, (maybe a touch of garlic and onion powders), and thyme. I generally like to apply the rub well in advance to penetrate the meat.

For actual cooking, and this is one of the most important things I have learned over barbecuing ribs (pork ribs, back loin ribs, danish ribs, beef ribs), is knowing whether they are frozen or not, as this will have a huge difference in your final product and how you need to cook. Frozen products have less moisture. (There's a lot of literature as to how water in proteins,when frozen, creates ice crystals which are sharp and puncture cell walls leading to loss of moisture.) Beef ribs, at least in the U.S. are almost always frozen.

Accordingly, I feel that wrapping after smoking is essential. I generally smoke beef with charcoal and oak. I think Texans really have this one down (most of the most well known barbecue places in Texas use Post Oak). I have had a lot of success going around 250 to 275 using indirect heat. Any higher, INMHO, and you'll risk burning the meat because you'll need to cook beef ribs for at least 5 hours. I start with the ribs straight from the refrigerator (to create as deep a smoke ring as possible), with the thickest side facing the fire. Also, heavy smoke, IMHO, can tend to make beef taste acrid; beef seems to be much more affected, versus pork, by a heavy smoke. I try to keep the smoke gentle and slow. This is also the reason why I don't exclusively use a strong wood, like hickory, to smoke beef. (Although a single hickory chunk does really help give a complex smoky flavor along with the oak.)

I also do not check the temperature of beef ribs. They'll hit 200 but still not be tender. The key here is to melt away all that fat in the bones, which takes hours.

When the rib bones feel like they're starting to pull away from each other, I then wrap the ribs in foil and continue to cook for another 1 to 2 hours. When they feel sufficiently tender (bones are now feeling a little loose), you can put the ribs back on the smoker to dry out the outside.

If you want them more tender, keep cooking them. If you don't want to keep smoking them, you can transfer them to the oven for this portion and finish them inside, and also do the finishing cook in the oven as well.

However, DON'T dump all that juice from the foil. Use a gravy separator to separate the fat from the juice, and add the juice to any barbecue sauce you're going to use, or use it as a finishing liquid on the ribs when you serve them. There's lots beefy, smoky goodness there. Taste the juice, adjust seasoning as needed, if using as a stand alone sauce.

To serve, I usually cut the ribs, sprinkle some good salt (kosher or Maldon), and leave the sauce or juice on the side.

If I get to cooking beef ribs anytime soon, I'll put up pictures.

Man, I love talking about barbecue. It makes me want to cook today!
 

Jim

Senior Member
Joined
Feb 28, 2011
Messages
1,833
Reaction score
1
Lots of great info in this thread!

I would add that at the end of the day you just have to do it, a while back when I was working on my brisket, I would cook one once a week to nail down the variables. I started to get consistent results at about #20 and another 20 I had my rub down pat.
Every cooker is different and while I would say that there is no bad advice in this thread there is also lots of room for finding your own way. I do not foil any of my BBQ at any point in the cooking process as an example. As my friend and mentor Tom has said many times- "Relax its just BBQ!"
 

mhlee

Senior Member
Joined
Feb 28, 2011
Messages
1,787
Reaction score
0
I, again, second Jim's comment as to every cooker being different.

I use a Weber 22.5 Performer (original model). It certainly cooks drier than other cookers that I've had food from. I do use foil (or wrap) only for meats that really tend to dry out - brisket, frozen ribs. For other things, I don't.

And definitely find your way - I recommend finding a combination of wood and charcoal that you like and working from there. And try some commercial rubs before working on your own - I found it to be a lot easier to figure out what flavor profile I like after trying almost a dozen commercial rubs.

Good luck! I expect to see barbecue food porn and knife porn together in your future pictures!
 

Doug Seward

Well-Known Member
Joined
Mar 27, 2011
Messages
46
Reaction score
0
I cook on a ceramic Kamado cooker and it favors lower temps for brisket. Since it has such substantial mass (750 lbs), if the temp gets too high, it can be tough to bring it back down. I usually cook between 230 and 250F, with a push up to 265 towards the end of the cook. I always cook briskets on the bottom grate with pork butts above. The pork fat raining down upon the brisket is a good thing.

I always cook whole briskets (13 - 20 lbs each - point still attached). I select the thickest briskets I can find. A brisket flat (like the ones sold in the supermarket) cooked alone would likely dry out over the 16 - 22 hours of cooking internal temp 195F. I inject and marinate the brisket at least 12 hours using a commercial marinade called FAB with lots of fresh garlic and black pepper. My rub is basically Montreal Steak Seasoning cut with Turbinado sugar, Chili powder, Granulated Garlic, Granulated Onion, and Roasted and freshly ground Cumin. Fresh spices make a difference -- I am a big fan of Penzey's and Pendery's for spices and ground chile respectively. I use yellow mustard to glue the rub to the meat. I usually use a mixture of Pecan and Cherry wood for smoke. Hickory can be substituted for the Pecan, but using only Hickory can be overpowering.

I am happy to share what I know about BBQ because others helped me out. This brisket took third place in a PA state competition a few years ago and won me $250. As others have said, experimentation with good record keeping will help you learn what works best. In my opinion, Brisket is the most challenging meat to barbecue--I have ruined more than a few. Best of luck with your Q. -Doug
 

PierreRodrigue

Founding Member
Joined
Mar 1, 2011
Messages
1,847
Reaction score
1
Thanks so much guys, the advice here will save me a pile of trial and error. In the various cookers, has any one used seasoned fluids in a tray below the meat? If no, I am guessing a drip tray is needed?
 

mhlee

Senior Member
Joined
Feb 28, 2011
Messages
1,787
Reaction score
0
Congratulations Doug!

I recognize your name from somewhere. Maybe either the NBQQA or KCBS newsletters? (It could also be from one of the Kamado cooker forums since I've been a lurker there for years.)

Nonetheless, I wanted to ask you if you have a Komodo Kamado (it's the only Kamado cooker that I know of that's as heavy as you described). I've been eyeing one for years now, but couldn't justify spending that much when I could also get a Cookshack FEC100 for about the same price.

But, if that's what you have, how have you liked it? I've only read rave reviews about its construction, performance and design. Geez, even Chris Lilly of Big Bob Gibson's has one!

Thanks.
 
Last edited:

mhlee

Senior Member
Joined
Feb 28, 2011
Messages
1,787
Reaction score
0
Thanks so much guys, the advice here will save me a pile of trial and error. In the various cookers, has any one used seasoned fluids in a tray below the meat? If no, I am guessing a drip tray is needed?
Pierre:

In my experience, I've only noticed a nominal difference using fluids in a drip tray. While it seems to keep the cooking environment moist, I'm not sure it does much for flavor. I really haven't noticed much of a difference. I also only use a drip tray filled with fluid when I want a moist cooking environment. I never use any kind of fluid in a drip tray when I barbecue chicken. I go for a crisp skin and having the drip tray filled with water did not give me as crisp a product as when I cooked without water in the drip tray.

However, you may want to use a drip tray depending on the type of cooker you have. If you have a cooker that has something to collect the grease from the food and a means to remove it from the cooker, then you probably don't need a drip tray.

If you're like me and using something like a Weber where the grease leaves the cooker is through the holes in the bottom of the cooker, then a drip tray is convenient. It certainly helps to keep the bottom of your cooker clean. I go through two cans of Easy Off twice a year to clean my Weber. There's some nasty stuff in there after six months of cooking.
 

Jim

Senior Member
Joined
Feb 28, 2011
Messages
1,833
Reaction score
1
My cooker is well known as a moist one, but I add a pan with hot water just in front of the heat inlet. If I am using the weber kettle I will use a drip tray(foil pan) with water in it to catch the mess,add moisture and also hold the coals off to one side of the grill. It again comes down to experimenting and getting the most from your gear.
 

Doug Seward

Well-Known Member
Joined
Mar 27, 2011
Messages
46
Reaction score
0
Michael,
It could have been KCBS. We competed KCBS in PA between 2004 and 2008 under team name "Smoke Happens". I used to hang around the Kamado forum, but it has been a while since I have posted there. It is not a Komodo, but rather the "original" Kamado K9 and a K7 made by Richard Johnson's company - both in blue tile. Pics can be seen at http://www.smokehappens.com. The K9 can handle 80 - 95 pounds of meat on the 3 grates stacked. I love it, but the company can be difficult to deal with. I will relate more details privately if you like. If you can find one in a private sale in good shape, it would be worth pursuing. -Doug
 
Last edited:

monty

Well-Known Member
Joined
Feb 28, 2011
Messages
146
Reaction score
1
Pierre, if you foil, there's no need for a drip tray. The foil will be full of juices - even if you only foil for a couple of hours.
 

Kyle

Senior Member
Joined
Mar 14, 2011
Messages
505
Reaction score
0
Congratulations Doug!

I recognize your name from somewhere. Maybe either the NBQQA or KCBS newsletters? (It could also be from one of the Kamado cooker forums since I've been a lurker there for years.)

Nonetheless, I wanted to ask you if you have a Komodo Kamado (it's the only Kamado cooker that I know of that's as heavy as you described). I've been eyeing one for years now, but couldn't justify spending that much when I could also get a Cookshack FEC100 for about the same price.

But, if that's what you have, how have you liked it? I've only read rave reviews about its construction, performance and design. Geez, even Chris Lilly of Big Bob Gibson's has one!

Thanks.
I don't have a Komodo Kamado but I have been using my dad's FEC-100 for the last 4 years and it's a great cooker. I used it this past Sunday to do 3 racks of spares, 3 8lb butts and a 15 lb brisket. In my opinion it gives you a more subtle smoke profile compared to an offset or even something like a UDS. You also don't get a very pronounced smoke ring without utilizing specific techniques/tricks, but being able to go to sleep or even just have a little too much to drink at the party without worrying about temp control is pretty great.

I do have a Comet Kamado (BGE knockoff) and I'm totally sold on ceramic cooking and I do know that when I start my fire correctly I can get very stable temps for long periods without issue, but there's no way I could have fit 60 lbs of meat on that thing. :bbq:
 

mhlee

Senior Member
Joined
Feb 28, 2011
Messages
1,787
Reaction score
0
I don't have a Komodo Kamado but I have been using my dad's FEC-100 for the last 4 years and it's a great cooker. I used it this past Sunday to do 3 racks of spares, 3 8lb butts and a 15 lb brisket. In my opinion it gives you a more subtle smoke profile compared to an offset or even something like a UDS. You also don't get a very pronounced smoke ring without utilizing specific techniques/tricks, but being able to go to sleep or even just have a little too much to drink at the party without worrying about temp control is pretty great.

I do have a Comet Kamado (BGE knockoff) and I'm totally sold on ceramic cooking and I do know that when I start my fire correctly I can get very stable temps for long periods without issue, but there's no way I could have fit 60 lbs of meat on that thing. :bbq:
Thanks for the info. You're one of the few people I've come across that has an FEC 100 here in California.

I hope I'm not prying by asking this, but I've also read about issues getting a smoke ring on products cooked in an FEC100 as well as issues with the level of smoke in the product. Do you happen to know how to get a better smoke ring and more smoke into the product?

I assume it's because of the pellets and how the pellets are not only for smoke, but heat as well. From what I've seen when I judged some competitions, at a higher temp, there was very little smoke coming out of the smoker, mostly flame. So I'm assuming that you would have to start off at a slower temperature to get enough smoke to create the ring and get a good amount of smoke into the product. Or maybe cycle the cooker so you burn some fuel - start it up, then slow it down, and back and forth so that you get a good amount of smoke, but lower circulation?

Also, did you guys buy your cooker directly from Cookshack? I'm a little bummed I didn't buy this a few years ago. The prices has increased at least $700 since I started considering buying it about 5 years ago.
 

mhlee

Senior Member
Joined
Feb 28, 2011
Messages
1,787
Reaction score
0
Doug -

That may very well have been where I saw your name. I've been a KCBS member since 2005 and have been regularly reading the KCBS newsletter since then.

I'm aware of the issues with that Kamado company. I've basically narrowed my choices to the BGE and the Komodo, although the prices are drastically different. I may try and get a once used BGE X-Large at an Eggfest this year. $3000+ is just so much to spend on a single cooker with little capacity.

Nonetheless, if I had that kind of money to spend, I would buy a Komodo Kamado. It seems like such a well thought out and designed product, and the only product certified not to have any asbestos or otherwise harmful materials in it. (I'm definitely not implying that the other makers do, but at least the supplier of the refractory materials to Komodo certifies that it does not have any asbestos.)
 

Kyle

Senior Member
Joined
Mar 14, 2011
Messages
505
Reaction score
0
Thanks for the info. You're one of the few people I've come across that has an FEC 100 here in California.

I hope I'm not prying by asking this, but I've also read about issues getting a smoke ring on products cooked in an FEC100 as well as issues with the level of smoke in the product. Do you happen to know how to get a better smoke ring and more smoke into the product?

I assume it's because of the pellets and how the pellets are not only for smoke, but heat as well. From what I've seen when I judged some competitions, at a higher temp, there was very little smoke coming out of the smoker, mostly flame. So I'm assuming that you would have to start off at a slower temperature to get enough smoke to create the ring and get a good amount of smoke into the product. Or maybe cycle the cooker so you burn some fuel - start it up, then slow it down, and back and forth so that you get a good amount of smoke, but lower circulation?

Also, did you guys buy your cooker directly from Cookshack? I'm a little bummed I didn't buy this a few years ago. The prices has increased at least $700 since I started considering buying it about 5 years ago.
My understanding is the pellets burn too clean clean and are too efficient that they don't produce the pronounced smoke ring. The easy/cheater technique for a smoke ring is to use Tender Quick. With TQ you can get a smoke ring in the oven. As for producing a real smoke ring on an FEC, I've read that people start with low heat for the first couple hours and then bumping it up. I've also read that whether or not the meat is cold or room temp plays some part in creating the smoke ring, but I don't know more than that. I don't compete so the smoke ring is pretty irrelevent to me, although it is really cool to see it.
 

monty

Well-Known Member
Joined
Feb 28, 2011
Messages
146
Reaction score
1
I have an FEC 100. If you want a smoke ring you can do what Kyle mentioned. You can also build a little contraption that holds wood chunks near the fire pot, but doesn't allow the chunks to fall into the fire pot. Kinda looks like a live trap for a small rodent. The flames from the fire will slowly burn the chunks and that will produce more smoke. For comps I used to start my meat on my off-set, cook for 2 hours, then transfer the meat to the FEC so that I could get some sleep. Huge smoke ring!
 

mhlee

Senior Member
Joined
Feb 28, 2011
Messages
1,787
Reaction score
0
My understanding is the pellets burn too clean clean and are too efficient that they don't produce the pronounced smoke ring. The easy/cheater technique for a smoke ring is to use Tender Quick. With TQ you can get a smoke ring in the oven. As for producing a real smoke ring on an FEC, I've read that people start with low heat for the first couple hours and then bumping it up. I've also read that whether or not the meat is cold or room temp plays some part in creating the smoke ring, but I don't know more than that. I don't compete so the smoke ring is pretty irrelevent to me, although it is really cool to see it.
I also thought that something like Tender Quick would come into play. But, I'm not cool with using products like that. I use as little preservatives as possible, and avoid using ingredients with nitrates or MSG when I cook.

I put my meat in super cold when I start cooking and get a nice smoke ring on my Weber. From what I recall, it has to do with the hemoglobin in the meat.

Thanks Kyle for the info. Sorry to bring this up again, but do you know where you guys bought it? Is there a California dealer that has them? I'd like to personally take a look at a new one.

Thanks again.
 

mhlee

Senior Member
Joined
Feb 28, 2011
Messages
1,787
Reaction score
0
I have an FEC 100. If you want a smoke ring you can do what Kyle mentioned. You can also build a little contraption that holds wood chunks near the fire pot, but doesn't allow the chunks to fall into the fire pot. Kinda looks like a live trap for a small rodent. The flames from the fire will slowly burn the chunks and that will produce more smoke. For comps I used to start my meat on my off-set, cook for 2 hours, then transfer the meat to the FEC so that I could get some sleep. Huge smoke ring!
That's another way to do it. I hate messing with electronic equipment (unlike manual equipment, which you can tinker with constantly), but you gotta do what you gotta do to WIN, right?
 

PierreRodrigue

Founding Member
Joined
Mar 1, 2011
Messages
1,847
Reaction score
1
In the smokeing stage of the process, is there any benifit or advantage in useing wet woodchips over dry, or even in conjunction with? Is there a wood that accentuates the meat better, whether beef or pork? What duration of smoke do you guys like to use?
 

SpikeC

Senior Member
Joined
Mar 1, 2011
Messages
3,717
Reaction score
2
I recently read a report that stated that dry wood was better than wet for this purpose, I think it came from Meathead over at "Amazing Ribs.com".
I will leave the rest for the pros to respond.
 

Doug Seward

Well-Known Member
Joined
Mar 27, 2011
Messages
46
Reaction score
0
I have always used dry wood cut into approx fist size chunks. -Doug
 

Jim

Senior Member
Joined
Feb 28, 2011
Messages
1,833
Reaction score
1
The concept of wet woodchips makes no sense to me. To get good clean thin blue smoke your fire has to be burning cleanly. Wet wood? I use two baseball sized chunks of wood with a charcoal fire to BBQ indirect.
Cherry for Ribs, Oak with some fruitwood with brisket, Hickory with some fruitwood for Butts.
Chicken gets Pear wood or Cherry. Turkey, Pear with some Plum wood.
 
Top