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Unread 03-26-2013, 03:06 PM   #27
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Choices of wood to use are a matter of personal preference and taste.

The issue for my decision would be the type of meat being smoked.

I love Cherry because of it's flavor as well as the coloring of the meat. Smoking a light flavored meat with cherry can over-power the flavor of the meat. Great on Pork, Beef, ect. I use it on Chicken thighs and other fowl, but not chicken breasts.

I also love apple which is almost a universal smoking wood much like Alder.
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