Re: Thanks Reg -- <B>Canadian Barbecue Smokers Association Forum</B>

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Date Posted: 13:34:06 04/12/01 Thu
Author: Bruce
Author Host/IP: NoHost / 24.42.80.209
Subject:

Re: Thanks Reg
In reply to: ron 's message, "Thanks Reg" on 12:52:34 04/12/01 Thu

Hey Ron: alder is great for fish, poultry or any time you want stronger than apple smoke but milder than maple, hickory etc. It's kinda in between and I have used it lot, it's worth trying it for your chicken this weekend. Ohh and remember you only need to smoke for the first 2 - 3 hours of cooking after that the meat won't take on anymore smoke flavour it just builds on the outside and becomes bitter.... good Q'n on yea this weekend and take your time. You might want to try my tried and proven method of "start your coals and wood chunks get the meat ready to go on, open and drink a beer when the beer's gone put your meat on check the temp. add wood or coals if needed open a beer, when the beer is gone check your temp. open a beer"....LOL Well you get the picture have fun...Bruce

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Replies:

One more thing!!!! -- Bruce, 13:43:15 04/12/01 Thu
- Yeah right... -- Ron, 14:10:11 04/12/01 Thu
  - Re: Yeah right... -- Bruce, 15:10:54 04/12/01 Thu
    - Re: Yeah right... -- Ron, 16:39:01 04/12/01 Thu
      - Re: Yeah right... -- reg, 17:10:23 04/12/01 Thu
      - Re: Yeah right... -- Bruce, 18:27:45 04/12/01 Thu
        St-Louis -- Ron, 12:10:23 04/13/01 Fri

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