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 # 66647 Meadowcreek PRS 60, Blue Weber OTG, Masterbuilt 7 in 1 smoker, UDS