Vision
is Blowin Smoke!
- Joined
- Sep 11, 2011
- Location
- Baltimore, Maryland
Plum - my favorite wood. Sweet, soft, but light so it can't be used on beef and would be soft on pork imo. There's a subtle flavor which is hard to identify.
wine barrels - fantastic, it is not a gimmick. Med bodied smoke (with the wood) for meats where some wine would enhance the flavor. Love it on cheese. (it's flavored oak)
bourbon barrels - love it, you CAN taste the sweet richness of the bourbon. Good chunks are hard to get. (it's flavored oak)
Grape - tart, good for specialized cooks
pecan - beautiful wood, medium bodied, won't stand up to beef IMO. Pecan smoke on pork smells like heaven.
Peach - didn't do anything for me, maybe my wood was poor
Not impressed with citrus woods
Be suspicious of anyone who says "smoke is smoke."
wine barrels - fantastic, it is not a gimmick. Med bodied smoke (with the wood) for meats where some wine would enhance the flavor. Love it on cheese. (it's flavored oak)
bourbon barrels - love it, you CAN taste the sweet richness of the bourbon. Good chunks are hard to get. (it's flavored oak)
Grape - tart, good for specialized cooks
pecan - beautiful wood, medium bodied, won't stand up to beef IMO. Pecan smoke on pork smells like heaven.
Peach - didn't do anything for me, maybe my wood was poor
Not impressed with citrus woods
Be suspicious of anyone who says "smoke is smoke."