I have a few sticks left out in the garage right now, think split oak about 12 inches long. I have almost given up on the chipping and soaking technique I use with apple, mesquite, etc. The wood is very hard and I just split it down into smaller pieces and lay it direct on the coals in my smoker. I have won a few cook offs with it. Funny thing, swear to god, it doesn't work well with beef, is OK with pork, but kicks it with chicken.
I have won many awards in a lifetime of competition and service. But the highest was offered without plaque or fanfare on a hilltop in post Ivan Jamaica. A true Rasta and a dear friend observed "Chet you are like a father of men, you see need and fulfill that need without being asked". Let us be travelers and not tourist.
Thanks. I figured it would be best with poultry, wonder about a pork butt or two? Guess I'll just have to give it a tryOriginally Posted by Chet & Coleen
PARADISE IS A STATE OF MIND
Over the Summer, we did a 6 lb. pork butt ~~ Jerk Pulled PorkThanks. I figured it would be best with poultry, wonder about a pork butt or two? Guess I'll just have to give it a trystill have a couple containers in the freezer....
"Yeah, I'm cocky and I am arrogant. But that doesn't mean I'm not a nice person."
—Jeremy Roenick
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