you know for flavor? do i need to dry them outwhats a good way to do that? will it provide good flavor like wood from the tree would?
I agree, I am a former chef and have seen hams smoked in the southern US with corncobs, peanut/pecan shells so hickory nuts would be fine, I would break them up and set them in a piece of foil and use them as a smoking agent, or right on the charcoal, for propane the package is best or a aluminum foil pie pan on the briquettes.
without pulling up the floorboards you'd have to use a blown in type insulationYou drill holes in each joist space and blow the insulation in them then plug the holesI know Lowe's sells the plugs for this (about 1) I believe they will rent the machine to blow it in as well.
