I wanted to be able to choose smoke profiles that could be used on various proteins by adding specific wood species splits to the ash pan in my Deep South vertical. In order to do that, I needed to find a charcoal that is pretty much just a heat source without adding anything else. I found a good candidate in "FOGO", a Charcoal that originates out of South Florida. I ordered several bags and really like how it works in my smoker. I have Pecan, Apple, Cherry and Hickory splits from ARP Wood Products on order and was wondering what combinations of Charcoal/Wood you have used and liked on Pork, Beef and Chicken.
Mac
Mac
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