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Old 02-04-2013, 10:25 PM   #8
Quintessential Chatty Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

Chicken doesn't want much smoke and it should be a mild wood. Apple or grapevine would be great.
Ribs can take a bigger wood such as Oak or Hickory. Mesquite has such a strong smoke flavor that you have to be quite experienced to use it. It can make food uneatable(it that a word?).

I like chicken in Apple, ribs in a combo of apple and hickory. Just don't overdo it.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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