matching wood to meat........

I have used hedge for my heating wood several times and it works good. Cherry and pecan for flavor on chicken and hickory for beef. The hedge doesn't leave any flavor or taste and really gets the box up to temp fast. Also it takes a lot less hedge to keep a hot fire rather than oak.

Post oak and Mesquite on everything...

code3rrt said:

Bourbon barrel, now that sounds interesting, where would one get that?

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Jack Daniels markets chiped up oak whiskey barrels and its awesome. You get drunk as soon as you open the bag.

I think smokilicious markets tubs of wood soaked in Bourbon too. You can get it soaked in some other things too, one being Jamaican rum.

jmoney7269 said:

Also as stated earlier you can only dectect your strongest smoking wood is untrue. If you use 3/1 fruit/hardwood you get a different flavor profile. Don't take my advise, try it for yourself, you will like it.

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+1 to this.

I use 3:1 cherry to hickory or pecan except on chicken, and that gets cherry only.