Thread: wood chunks
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Old 11-19-2013, 11:45 AM   #32
On the road to being a farker
Join Date: 10-27-13
Location: Thomasville NC

Originally Posted by Grimm5577 View Post
I like cherry and hickory on most pork and beef, I like pecan and cherry on chicken. I find apple and peach wood create too dark of a bark. I like a redder bark instead of a black bark.
Interesting....I thought the fact it was darker was in relation to time and sugar. I suppose there is a third. Anything else that effects how dark food will get?
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