Hello all,
Highlander here with a question about different types of wood and the flavor they impact on the meat, I did my first rack of spare ribs yesterday on a chargriller pro using the 3-2-1 method along with chicken and sausage. At the end of the day everything was eaten! the gang devoured the lot but I was not happy, I am my own worst critic! I don't expect to be Johnny Trigg after one smoke but since this is my new addiction I am seeking knowledge. I used hickory chunks but wanted some info on other types of wood, next up on the smoker will be baby backs.
Cheers...
Highlander here with a question about different types of wood and the flavor they impact on the meat, I did my first rack of spare ribs yesterday on a chargriller pro using the 3-2-1 method along with chicken and sausage. At the end of the day everything was eaten! the gang devoured the lot but I was not happy, I am my own worst critic! I don't expect to be Johnny Trigg after one smoke but since this is my new addiction I am seeking knowledge. I used hickory chunks but wanted some info on other types of wood, next up on the smoker will be baby backs.
Cheers...