Message #392276

[jdt]

i smoke middlins 3-5 days , hams 8-12 days . all hardwoods give about the same flavor . any tree that produces a fruit or nut will smoke longer , thats why apple , pecan and hickory were used here . i like to use sassafrass the last couple of days to make that meat smell good .

    you don't want to use pine or anything like that at all as it will creosote the meat .