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Old 02-26-2020, 08:45 PM   #18
Swine Spectator
is One Chatty Farker

 
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Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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I cooked almost exclusively with pecan when I lived in Louisiana. It is my favorite. I also like oak quite a bit. I have used red, white, and live oak with no problem. I use cherry of poultry when I can get it. Hickory is ok and I use mesquite in moderation mixed with oak.

Personally, I have never had good results with apple. Last year I found I guy on Craigslist who was cutting down 3 pear trees and I loaded up. They have been curing for a year and I will cook with them in the spring.

One time I got my hands on some persimmon and I recall being happy with it as well.

Avoid citrus for smoking. It is OK for grilling.
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Shirley 24" x 60", 26" OTG, 22" WSM, SJG, "Fiskstone" charcoal griddle (R.I.P. Dave)
(Former pits: Klose 20" x 48", New Braunfel's El Dorado)

- "There's nothing magical about 225, except waking up earlier and eating later." - DaveAlvarado
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