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In Reply to: Re: Should Wood Added to Charcoal be pre-heated? posted by Gremlin Grill Pat on July 10, 2013 at 10:13:10:
Let me say this, put your hand over the the smoke exaust for a few mintues when it's billowing white smoke and smell your hand. Then do the same when it's sweet blue smoke and tell me what smells better?
I don't think it'd matter too much for a backyard cook. However, if $10,000 is at stake, I think it matters.
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