Replies sorted oldest to newest
Folks, question on wood selection. I have a source that has Oak, Pecan, Hickory and Cherry wood chunks. These are large boxes of 1.75cuft each. I use all but Cherry on my stick burner but was wondering for the SM045 to cook Pork Butts, Ribs and then some briskets, maybe beef ribs, ocassional Prime rib, which woods would be the most suitable. For me oak is more for heat than flavor in my stick burner, but the Hickory and Pecan work great. I've never tried Cherry. I'm partial to mesquite as well but my source doesn't have that, but can be found elsewhere. Thanks for any recommendations.
This is a very old thread. Anyway, on pork I use fruitwood, usually peach. On beef I prefer pecan. For salmon I use alder.
Jay, my eyesight ain't what it used to be!
Yeah this is a problem the CS bought into when they changed the forum format, and they apparently (according to the CS CEO) cannot fix. I think it pays to squint and if old, start a new thread.
If you hover your mouse over the blurry date, a pop-up box will open and the date is legible.
OK, now I'm embarrassed. Sheesh!
That's ok, you have to know the date is there and I discovered the pop-up by accident.
It doesn't work on the old posts
Ahhh... Now I feel better.
