Skip to main content

Replies sorted oldest to newest

quote:
Originally posted by Pags:
Here's a chart that will help with wood and flavors. You probably won't get much wood flavoring with freshly cut, unaged wood cause it likely won't smoke much since it will be difficult to get lighted.
For sure. The last hickory I cut took six months rack cure to dry enough to produce good smoke in my smokette. Apple and other fruitwoods sound alluring but it's not been my experience that they impart any characteristic of their fruit in the smoke. I use apple often(from a tree I cut) but it's nothing remarkable. Produces light mild-flavored smoke. I use it in combo with pecan or hickory just to use it up before the bugs find it.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×