TIMMAY
is Blowin Smoke!
Apple, cherry, hickory, pecan for yardbird, the same for pork. Hickory, oak, mesquite for beef.
It's A Texas Thang. Goolges your friend:icon_smile_tongue:
Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork.
bourbon barrel-beef
I have very specific tastes...
apple-pork
pecan-chicken
bourbon barrel-beef
Those are my favorite combos.
I get mine through The charcoal store. They are local to me so it is easy to get. If you haven't had a seared or reverse seared steak and a light smoke of bourbon barrel wood you haven't lived.Bourbon barrel, now that sounds interesting, where would one get that?
Also is there a point where pecan wood is too old to use? I can get some pecan but its been cut down for several years.
Thanks.