Bamabuzzard
is Blowin Smoke!
- Joined
- May 9, 2007
- Location
- Shrevepo...
I am doing my first smoke this weekend with all wood. Normally I do a lump charcoal base and add oak wood chunks throughout the cook. I've been told that using all wood instills a "better" flavor so I figured I'd try it. Is there anything I need to know about cooking with all wood that might be different than what I normally do? I'd hate to try this and not know a simple tip or so and ruin some good meat. Thanks in advance.