View Single Post
Unread 06-25-2013, 08:33 AM   #9
Teltum
On the road to being a farker
 
Join Date: 03-26-13
Location: Barberton, Ohio
Downloads: 0
Uploads: 0
Default

I like cherry, but for chicken I havent found anything better than oak and cherry. If I am doing pork I like Hickory/Cherry. Beef is just stright oak. Cherry is one of my favorites but I use oak just as much. Once you learn your meats and woods you can think your wood combinations through and have the perrfect blends of smoke to complament your rub/seasoning/sauce.
__________________
Current Smoker: Char-Griller Kamado
Teltum is offline   Reply With Quote


Thanks from:--->