took the plunge this morning and ordered up a new cookshack. new guy in the smoking world, and hope to duplicated some of the fine eats I'm reading about in this forum.
Up here in Vermont I have access to lots of hard wood and would like some opinions. I have sugar maple, black cherry, oak, beachnut, and apple on my property. whats the favorite and should it be aged dried or green? and should the bark be removed or left on.
thanks in advance
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