Chiles
Senior Cook
I have been paying close attention to the Q places in my area and taking notes on what I see. One thing that I am finding more of are the pit masters that are using green wood.
Buz in Neds in Richmond (Featured on Bobby Flave's show on the food network) say they use fresh cut hickory. Sure enough, I peaked around back and there was a huge stack of very green hickory that looks like it had just been split.
Mike Mills who I met in NY at the Big Apple BBQ also was interviewed on the food network and he swears by small pieces of fresh cut apple wood.
My last cooking I used seasoned hickory and the bark was overly bitter. So I'm rethinking how I mix up my wood.
So here's my question... How many of you use green wood? What do you use to get the fire going with to begin with?
-Chiles
Buz in Neds in Richmond (Featured on Bobby Flave's show on the food network) say they use fresh cut hickory. Sure enough, I peaked around back and there was a huge stack of very green hickory that looks like it had just been split.
Mike Mills who I met in NY at the Big Apple BBQ also was interviewed on the food network and he swears by small pieces of fresh cut apple wood.
My last cooking I used seasoned hickory and the bark was overly bitter. So I'm rethinking how I mix up my wood.
So here's my question... How many of you use green wood? What do you use to get the fire going with to begin with?
-Chiles