Good morning! I am only on the trail here, so I want to bundle my questions up front.
Last night I brought home a significant amount of pear wood. Since the tree was just dropped, it's loaded with sap (its spring time). Is it better to split the wood and let it dry for a year, or chunk it up and use it while it's this loaded with moisture? (I'm running on a pit barrel and my wife doesn't like overly smoky flavors)
Next question, per Meatheads suggestion I prepare my pork butts the evening before by trimming off a significant portion of fat and other unwanted bits, then salting. Is there any issue to doing this on Thursday night to smoke on Saturday?
Realistically, how long can I hold a cooked butt or ribs in a faux cambro? I would like to begin holding it for 3 hours or so, just to avoid the panic that always happens when guests are ready to eat and I'm stuck doing other things.
Thanks everyone!
Last night I brought home a significant amount of pear wood. Since the tree was just dropped, it's loaded with sap (its spring time). Is it better to split the wood and let it dry for a year, or chunk it up and use it while it's this loaded with moisture? (I'm running on a pit barrel and my wife doesn't like overly smoky flavors)
Next question, per Meatheads suggestion I prepare my pork butts the evening before by trimming off a significant portion of fat and other unwanted bits, then salting. Is there any issue to doing this on Thursday night to smoke on Saturday?
Realistically, how long can I hold a cooked butt or ribs in a faux cambro? I would like to begin holding it for 3 hours or so, just to avoid the panic that always happens when guests are ready to eat and I'm stuck doing other things.
Thanks everyone!
Comment