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Old 02-26-2020, 04:27 PM   #17
homesmoke
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Join Date: 07-06-12
Location: Louisiana
Name/Nickname : Bill
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Quote:
Originally Posted by Bigpappa1 View Post
Thank you, sir, that is helpful! I actually just did some snooping and found that my favorite que joint uses oak. I have been avoiding it for years for some reason, even though it's the most abundant wood I think I can likely get my hands on here in Iowa. That cherry is what I think I really need to try. I used a hickory/mulberry blend on some poultry recently, trying to go light on the hickory. It just didn't quite turn out the way I wanted. Gotta get me some cherry and give that a whirl. Fortunately, I got some big hunks of oak sitting around waiting to be split. Looks like I got wood for the weekend!
I think you will be pleased with using oak. It can be vastly different in taste, depending on how well it is seasoned, so make sure your using well seasoned.
Good luck finding the flavor you are looking for.
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