J
jmoney7269
Guest
Was curious on you guys thoughts of pecan vs apple vs cherry on chicken.
I'm Cookin my competition. Chicken in a UDS direct over lump @350 with 1 small chunk directly on the coals right before the chicken goes on. I preferably like the cherry and the color it turns my skin, apparently the judges don't. I currently use pecan and like the results but sometimes I feel it's a little too strong. I just got a batch of apple wood in from fruitawoods and love fruit smoke on chicken since its subtle and takes it so well. I read that apple wood turns the skin light golden brown from the sugars that are still in the wood which is what I'm after. Can anyone validate this? The pecan doesn't do too much for color, just a little too pungent for my liking. We are hit or miss in chicken but usually in the top 10. We cook brine/marinated spatchcocked 4.5 lbers
I'm Cookin my competition. Chicken in a UDS direct over lump @350 with 1 small chunk directly on the coals right before the chicken goes on. I preferably like the cherry and the color it turns my skin, apparently the judges don't. I currently use pecan and like the results but sometimes I feel it's a little too strong. I just got a batch of apple wood in from fruitawoods and love fruit smoke on chicken since its subtle and takes it so well. I read that apple wood turns the skin light golden brown from the sugars that are still in the wood which is what I'm after. Can anyone validate this? The pecan doesn't do too much for color, just a little too pungent for my liking. We are hit or miss in chicken but usually in the top 10. We cook brine/marinated spatchcocked 4.5 lbers
