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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#10
04-19-2011, 08:47 AM
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The small gas ones are pretty good, but IMO nothing beats the large woodburning pits. I was close to getting into competition BBQ and the way that I always started out was wood for the 1st 3 hours and then I would gradually switch over to charcoal. After about 3 hours the meat has absorbed just about all of the smoke that it's going to get, so you need the most smoke possible from the get go.
If you are new, you have to buy Smoke & Spice. It is the definitive bible for smoking... It covers everything from rubs, marinades to smoking temps and even desserts. 
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