Too bad I'm not a Texas AM alumni. My granddad who is long gone had a
great smoke shed where he cured meats. I've been looking for an excuse
to buy an Indian chimney pot. When I want roasted pork I go to
Chinatown which comes with that special mysterious dipping sauce which
I've avoided in the past but not anymore when I drink the cooked pu.

Jim

Mike Petro wrote:
> Space Cowboy wrote:
> > Teas in general are noted for taking on the scent of a neighbor good or
> > bad. I like using dried blossoms of nectars like
> > honeysuckle,rose,cherry,orange,apple,peach,etc. I add them
> > individually to the cup at the last minute. If you've got a supply
> > make a bed and cover the puerh with a blanket of the stuff. When it
> > more fall I'm going to try smoking some. I'll use the wood from some
> > dead cherry trees. Other teas like LS use wood from trees. Puerh
> > meets the general desirable requirements of storing any tea. The only
> > additional requirement is the air circulation while other teas closed
> > containers.
> >
> > Jim
>
> Jim,
> IMHO it is a waste of good puerh. I smoked a black and a green bingcha
> using Maple while I was smoking off a couple of boston butts last year,
> naturally I did not let them come in contact with the pork. I kept the
> temperature around 200f the whole time (mainly because thats the temp
> the pork required) and smoked them for about 2 hours which was when the
> green bing had turned light brown, the cooked bing only got darker. The
> results were not impressive, reminded me of some of these aged/roasted
> oolongs you see, however the pork BBQ was fantastic. Hou De Fine also
> sells a "Wood Roasted Puerh Tips" that I found equally unimpressive.
>
> Mike