02-04-2013, 11:25 PM
Join Date: 12-18-10
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.
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold,
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
Proud recipient of a TWERK ball certificate