Rib-O-Lator

FooD said:
All I know is I smoked some spareribs last week using some unseasoned oak chunks with bark on it and my ribs came out foul tasting. I was deducted cooking points by my family because of that.
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i like seasoned wood as well but i know of a few award winning Q'ers that use "green" wood

now to the rib o later...very good idea, a rotisserie on a weber or on a UDS (50 second mark of video)..i have pondered doing this for an idea now i have to build a rack for it..lol
 
Any of you Q'ers in the Eastern PA region, drop me a line. Just took down a large hickory tree and I'm sure i could stock you up with some chunks for smokin :) The bulk of the tree is destined for my WFO once it ages a bit.
 
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