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Source: www.truecue.org via zamoose on Gentlemint
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Yes. Real wood. Real smoke. Real meat. Slow heat.Otherwise, “faux ‘cue.”(And the Prius you drove in on).Sorry, I couldn't resist.
For some of us who can't maintain the proper heat, the Trager is a life-saver and has raised my standing with family and friends on Monday nights...otherwise knows as Meat Mondays to my Freeloaders...er...Family and Friends.
But yes. Real wood. Real Smoke. Real Meat. Low and slow is how to roll.
Having eaten my fare share of BBQ around the US I don't know that it is possible to taste the difference between Pellet versus whole wood. One is significantly easier and more precise and I find that I rarely use a whole wood smoker unless I am doing a whole hog once a year or so. I compare it to a toaster, yeah you can cook it in the oven or over a fire but consistency and ease count for a lot.
From the collection BBQ:
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