Posted by Kerry Galeaz on June 11, 1996 at 12:11:37:
Greetings to all! I enjoy and have learned so much from this forum - thanks for having it.
I recently upgraded to an offset firebox cooker and have used charcoal with wood chunks to flavor.
This weekend I plan to use only wood and this will be the f
irst time of doing so. I will be cooking
baby backs and have not decided on the type of wood yet. I have oak,hickory, and pecan. I would love
some advice: How much wood to maintain 225*,( the wood is precut from Pitts & Spitts ), when should
I w
rap them in foil,assuming 5 hrs cooking time, and what is the best way to establish my fire prior
to cooking, burning just the wood or using a small bed of charcoal and then throwing the wood on?
Also, any advice to prevent any type of a first time
disaster would be appreciated. I would love to
hear from Ray, Smokey, and Mike.
Thanks a bunch,
Kerry