quote:
Originally posted by GLH:
I like the heartwood. I feel the smoke is higher quality. It needs to season a bit longer, but the heartwood naturally contains more aromatic qualities which equates to more flavor to the meat. I think this holds true to all species.
GLH, I think I agree with you. I found DMK's thread interesting as soon as I read it.
I have noticed that sometimes my product has a lighter color and that at those times the smoked flavor is lighter, even though I usually use about the same amount of wood. When the smoked color is darker it seems to be richer tasting, not necessarily smokier tasting.
I've never really paid attention to what kind of wood I'm burning, heartwood vs outer layers, other than species. In the future I will be.
Maybe we have a biochemist or rocket scientist here that can shed some more light on the subject.