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Old school wood fire vs. pellet smokers at that comp in Kansas City last weekend
I was at the American Royal and saw two teams side by side, one feeding logs all night and the other just setting a dial. The pellet guys got consistent temps but the wood fire brisket had way more smoke ring depth. Which method do you think actually wins competitions long term?
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brooke44814d ago
Oh man, my buddy ran a pellet smoker at a comp and his bark came out too light for the judges.
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alext5214d ago
@brooke448 bet his smoke profile was cleaner than a hospital too lol
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jesse_smith1014d ago
His buddy running a pellet smoker at a comp knew the bark issue was going to be a problem. Did he try any tricks to darken it up, like spritzing with apple cider or using a heavier rub with more black pepper? Or was he running it too low and slow to get that nice dark crust? I always heard you need higher heat toward the end to set the bark. What temp was he cooking at?
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