Gettinit
Knows what a fatty is.
What woods do you like and what do you like using it with? I am really interested hearing about the fruit woods.
The woods I like.
Pecan Wood - Beef Short Ribs and Brisket
Cherry Wood - Pork Ribs and pork shoulder/boston butt/picnic
Apple and Peach - Pork loin and chicken
Oak - Not the best wood for categories but the best overall wood you can't ever go wrong with.
My friend owns a fruit farm so I mainly use Peach, Apple, and Cherry.
Is there also a test meat you guys/gals use to test new woods with?
I really like all the sweet woods on pork and poultry.
Do you mix them?
Stupid question...what is post oak? I don't ever see oak in bags here.