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Serious question, the old guy at Leroy's in Waco told me my fire had no soul and I still think about it
I was at Leroy's BBQ outside Waco back in March, waiting on a two meat plate, when the man running the pit walked me over to his firebox and pointed at my setup from the parking lot. He said my coals were all wrong because I light them in a chimney and dump them hot, that a real pitmaster builds the fire 90 minutes early with wood only and lets it burn down on its own. I had been cooking that way for four years and never got a complaint, so I told him thanks and walked off, but I ordered his brisket and it had a smoke ring I have not come close to. He is not wrong and it bugs me. Has anyone switched to all wood and actually seen the difference, or is a chimney the same thing with extra steps?
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