Mmmmmm, SMOKIN!
Ran across this article today on wood selection for smoking. I'm going to have to get out my apple or hickory rut, it seems. Smoking wood selection guide
Forum Discussion
BigBlockTank wrote:
Trending and fad woods are never in my wood piles. Pecan, hickory, and Apple wood is all I've ever needed for over 30 years. I had a bag of pecan shells from a pecan farm not too far away.
I have used a bunch of different types of woods, and it doesn't make that big of a difference in the finished product, to me. I use whatever is available, without any "foo foo" trendy wood.
But now, don't forget, I learned from old school pit masters in NC in the 60's. Fads aren't high on my "oh, I gotta try this" list. Lol
Can't say I agree with you. I guess the woods that are prevalent in an area dictates what kind of smoking is done. For instance, pimento wood or it's substitute is part of my family's tradition. Same for smoking foods in various leaves. The ex is from the north of France and one of his great aunts taught me a lot about the cooking. T'would be .....mean of me to deprive my children of that part of their culinary DNA (but don't think the idea dinna hit me;)) so I know that beechwood makes for some good smoking material for poultry and fish.
I can never cook outdoors as much as I'd like as I live in a terrace-less highrise but practice when I can. I do hope you are able to pass the vast knowledge you've acquired on to others. That some education you received:).
Oh right and given the smoking materials you prefer I figured you originally hailed from the South and not the Southwest;). Glad for your confirmation.
