Quote:
Originally Posted by Drh7003
Hey everybody...
I have a few different hardwoods I use when I smoke. We are fortunate that there is an orchard nearby that sells wood in the off season at a reasonable price.
Hickory I use for many meats and fish
Apple is my go to for Pork
Cherry and poultry always works for me
I would like to get some peach and pecan yet, to give them a try. I never seem to get to peach before it is all gone.
What are your thoughts on wood vs meat combinations?
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Interesting. Generally, I use hickory for pork, beef, and anything else that can stand strong smoke. I use cherry and/or apple for poultry and things that can be over-smoked. Sometimes I combine them. Once in a while, I use oak; it's good for anything. To each his own as long as you are pleased with your results. I remember my first turkey breast smoked with several chunks of hickory.
