by "OpposResidentLexusGuy - USE20, XF20, XU30 and Press Cars" (jakeauern)
Published 08/25/2017 at 22:32
by "OpposResidentLexusGuy - USE20, XF20, XU30 and Press Cars" (jakeauern)
Published 08/25/2017 at 22:32
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STARS: 1
Smokers are getting fired up at 11 so we have time to kill.
"dropthatclutch" (dropthatclutch)
08/25/2017 at 22:44, STARS: 0
What are you smoking and what wood chips are you using?
"OpposResidentLexusGuy - USE20, XF20, XU30 and Press Cars" (jakeauern)
08/25/2017 at 22:47, STARS: 0
For Kansas City Barbecue Society you turn in Chicken, brisket, pork butts, and ribs so all of those are either in the coolers or marinating in the coolers. We don’t use wood chips but we are using hickory, cherry, and peach logs split.
"dropthatclutch" (dropthatclutch)
08/25/2017 at 22:55, STARS: 0
Is that combination of wood applied to each of the meats or do you have specific combinations on separate smokers?
"Chariotoflove" (chariotoflove)
08/25/2017 at 23:14, STARS: 0
I did not follow that was where you were. So you’re KC school of BBQ, eh? Well good luck!
"OpposResidentLexusGuy - USE20, XF20, XU30 and Press Cars" (jakeauern)
08/25/2017 at 23:26, STARS: 1
I’m in Nashville but the KCBS has competitions all over. You adapt to the region, it’s just KCBS that rules it.
"OpposResidentLexusGuy - USE20, XF20, XU30 and Press Cars" (jakeauern)
08/25/2017 at 23:27, STARS: 0
Pretty much a combo. Mostly hickory for the heat, peach for some flavor, and then a bit of cherry for an accent. Not a lot.
"Chariotoflove" (chariotoflove)
08/25/2017 at 23:50, STARS: 1
I’m agnostic. I’ll eat it all.