Originally Posted by CarolinaQue
Where have you heard this? He uses Peach wood, fresh cut, from what I know.
To the OP. Beech is good stuff. Especially for chicken and pork, such as tenderloin and small cuts. Even good with fish. Not quite assertive enough for big cuts like butts, picnics, shoulders, whole hog or brisket IMO. But it's nice to mix in with hickory or white oak when doing larger cuts like that.
I thought I'd heard it on one of the bbq shows that he used beech wood and peach both maybe I heard wrong
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