I have managed to collect quite a variety of wood for smoking on my grills.
The standard “go to” smoking wood, in plenty of supply around these parts, is hickory. It has a very rich flavor but can be overdone.
Last night I used mesquite wood on the pizza oven. It burns very hot and has a nice flavor.
|Before cooking, no known images after cooking cause it was so damn good.|
Sunday at the tailgate, I plan to use cherry wood for the chicken. It is supposed to have a nice mild flavor and is said to darken the chicken to a nice brown color.
A friend brought me some pecan wood the other day. I am letting it dry a spell before I use it.
Finally, last week, I acquired some apple wood that I will use on pork.
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