Smoke question?

[Kahi]

In South Texas, we use Oak (dense, ie: Live Oak)... the stuff is twice as heavy as most firewoods and does a great job at not flaring up. Like what was mentioned earlier, Mesquite adds a stronger smoke. I usually mix oak and pecan (for red meats)... oak and applewood (for white meats). If it's just the boyz and beer, then we'll go the mesquite route for the first 6 hours then finish with oak about half way through (BBQ down here starts friday and wraps up Sunday... the smoker is going the whole time with shifts to man the thing). Our smokers are larger than the chest smoker you pictured. We have fireboxes on the side that feeds smoke across an area equal to 2 55gal drums on their side. We control temp and smoke with vents on the firebox as well as top of the stack. Briskets go for 14-18 hours depending on the weight. Sausage, chicken, stuffed jalapenos are much shorter.

Damn... I'm hungry.

Everytime you post it makes me want to move to south Texas...

[GALAZIO]

We could make it happen in Miami too... I should be down there mid Feb. How's palm trees work for smoke?