snyper77
Full Fledged Farker
I am learning about different types of wood that can be used for smoking. Several sites say "too much hickory smoke will make food taste bitter". I also read that about maple wood.
What if you have dry, seasoned wood that doesn't smoke as much as non-seasoned wood? Or is it pretty safe to use these woods 100% through the cook, but foil the meat at the recommended temps?
I always here people bragging on "the smoke ring" and how much it penetrated the meat. I've always thought a "thick" smoke ring is a good thing.
What if you have dry, seasoned wood that doesn't smoke as much as non-seasoned wood? Or is it pretty safe to use these woods 100% through the cook, but foil the meat at the recommended temps?
I always here people bragging on "the smoke ring" and how much it penetrated the meat. I've always thought a "thick" smoke ring is a good thing.