Is it just my luck with Apple wood, but does anyone else find it to be a bit too smoky? I have used Texas Smoke Smoking Chunks as well as some 9 month aged apple wood from my parents' back yard (the same tree I remember planting about [age-avoiding censor] years ago) and every time it seems to come out tasting more like 'smoke' than flavor whether I use the barrel or the horizontal tank on indirect grill.
Until I can figure it out, it just might be Pork=Hickory and Beef=Mesquite or Oak for me!
Yours in blue smoke...
Until I can figure it out, it just might be Pork=Hickory and Beef=Mesquite or Oak for me!
Yours in blue smoke...