Thoughts on smoking woods
I have a few different hardwoods I use when I smoke. We are fortunate that there is an orchard nearby that sells wood in the off season at a reasonable price.
Hickory I use for many meats and fish
Apple is my go to for Pork
Cherry and poultry always works for me
I would like to get some peach and pecan yet, to give them a try. I never seem to get to peach before it is all gone.
What are your thoughts on wood vs meat combinations?
KCBS CBJ Caldera Tallboy, Meadowcreek PRS60,Blue Weber OTG,2 UDS,and other Weber stuff