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Quote from: Jaxon on January 18, 2014, 06:51:40 PMThe only reason I foil is to limit the Amount of smoke flavor... Any way around that in the offset? Just askin'...I am a heavy smoke fan, so my opinion is probably a little skewed. The three recommendations I would have for you are 1) Make sure your smoke is very clean before putting your meat on and as clean as possible when loading splits (if you have room in your firebox, you can put the next split off to the side wall to heat up even more than on top of the firebox). 2) Use a lower smoke profile wood. For example, use pecan over hickory. Similar flavor but a more mellow version. 3) Double layer wrap in butcher paper instead of foil. The meat will breath better avoiding the braising/boiling effect to some degree. It is a nice compromise between better bark, quicker cooking and less smoke.
The only reason I foil is to limit the Amount of smoke flavor... Any way around that in the offset? Just askin'...
Excellent job!