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Old 06-25-2013, 09:33 AM   #9
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio

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

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