What wood do you use?
#6
JK Enthusiast
Join Date: Jan 2010
Location: Central Illinois
Posts: 258
Likes: 0
Received 0 Likes
on
0 Posts
If I am smoking pulled pork over 24 hours, I use a mix of Cherry and the Jack Daniels chips. Sometimes a little bit of pecan is nice too, especially if it's chicken. For anything like a brisket or ribs, it's hickory for me.
#7
Alder for salmon. Hickory or pecan for pork shoulder, though I am doing porchetta (Italian-style pulled pork) right now using apple.
I use mesquite if the cooking time is not too long, mostly for chicken, steaks, burgers, etc. Longer smokes with mesquite seem to get too bitter.
Pecan for some reason sparks up Lemon Pepper beer butt chicken like nothing else.
I always use hickory when I do Memphis-style dry ribs, nothing else gives the right tang.
I use mesquite if the cooking time is not too long, mostly for chicken, steaks, burgers, etc. Longer smokes with mesquite seem to get too bitter.
Pecan for some reason sparks up Lemon Pepper beer butt chicken like nothing else.
I always use hickory when I do Memphis-style dry ribs, nothing else gives the right tang.