I couldn't resist...so many jokes to make...
Anyhow, I actually could use a hand with wood selection. Even after years of smoking, there are several woods I haven't tried. I have really only used hickory, apple, pecan, and mulberry. I'm in Iowa so we have an abundance of mulberry. I used to think that it didn't matter what kind of wood you used, outside of hickory and mesquite which are so potent, but I have lately started to change that opinion. I'm looking for a sweet but hearty smoke flavor. Hickory just doesn't seem to be doing it for me lately. It's almost too...sharp, if that makes sense. My mulberry seems almost non-existent to occasionally kind of off-tasting. It's good and dried, but the smell is more earthy than I would like when it's coming out of the stack. If you can call wood "gamey" that's how I would describe it.
Does anyone have any suggestions? I have been afraid to try oak just because we don't have much for post oak around here, only straight white or red oak. I had considered giving a cherry and pecan blend a try. I'm cooking poultry and pork most of the time. Beef is more rare just because it's so costly to cook these days. Any thoughts?
Anyhow, I actually could use a hand with wood selection. Even after years of smoking, there are several woods I haven't tried. I have really only used hickory, apple, pecan, and mulberry. I'm in Iowa so we have an abundance of mulberry. I used to think that it didn't matter what kind of wood you used, outside of hickory and mesquite which are so potent, but I have lately started to change that opinion. I'm looking for a sweet but hearty smoke flavor. Hickory just doesn't seem to be doing it for me lately. It's almost too...sharp, if that makes sense. My mulberry seems almost non-existent to occasionally kind of off-tasting. It's good and dried, but the smell is more earthy than I would like when it's coming out of the stack. If you can call wood "gamey" that's how I would describe it.
Does anyone have any suggestions? I have been afraid to try oak just because we don't have much for post oak around here, only straight white or red oak. I had considered giving a cherry and pecan blend a try. I'm cooking poultry and pork most of the time. Beef is more rare just because it's so costly to cook these days. Any thoughts?