Quote:
Originally Posted by T.G
I'd say less dark smoke, more clear burn, but the way the bradley works, I'm not sure you can control that. Also, different smoke woods will leave a different colored bark, for example hickory leaves a darker tint on the outside than say, apple, which leaves things a lighter bronze.
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Interesting. I honestly can't remember the last time I did ribs in the Bradley. Maybe I'm thinking back to my old stick burner setup. I'll keep that in mind about the types of wood. I usually stick to the lighter woods for pork, with probably Oak being the heaviest. The hickory and mesquite are for things like chicken when I want the quick smoke flavor but not totally cooking in the Bradley.