I use pecan for briskets and meatloaf mostly. I'll smoke ribs with peach if it for just Mrs. SmokinMAINEiac and myself. Peach has a tang to it, IMO.
Tonight I am doing four racks of loinbacks in my SM025 for nine people. I'm doing Memphis-style using apple wood. Usually for company I go with a blend of 2/3 hickory and 1/3 cherry. I only had one guest who ever commented on a different mix of smoking woods than my customary blend. Those are the comments one really appreciates as a cook.
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