Smokers

Unconventional said

Charcoal is consistent heat :thumbsup:. Most of the smokey flavor is derived from the first 20 minutes cooking. When I can get it, I throw a few chunks of Red Oak bark in just before the lid is closed.

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I got to disagree with this. 20 minutes of smoke isn’t going to do much. I just did this butt last weekend and you can see the progression of the bark. This was a 12 hour cook. Pictures are at 2 hours, 6 hours, and 12 hours. No wrap.