So I've got a KBQ which is my primary smoker, and I've got a Camp Chef woodwind that sits on the deck and gets neglected. Sometimes I hear it crying quietly, which makes me feel bad and got me thinking. For longer smokes - brisket, pork shoulder, etc - it seems like it would make sense to start off the cook in the KBQ. Maybe open the poppets a little more than usual and get some good smoke for a while. But at some point, maybe move the meat to the Camp Chef and finish it there in order to save on wood and not have to tend the fire for hours on end (although that's more of my wife's complaint, not mine). I've always heard that the meat gets a majority of its smoke flavor in the first part of the cook.
I'm just curious if anyone else does this and, were there any noticeable changes in your results compared to doing the whole thing in the KBQ?
I'm just curious if anyone else does this and, were there any noticeable changes in your results compared to doing the whole thing in the KBQ?
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