I've never smoked anything at all yet, but would like to learn. Is there a FAQs section for beginner reading?
I have the opportunity to collect some red? oak and pecan wood that was cut from living trees this past week. Branches about 1" to 2" in diameter. At least one company that sells wood chips states that wood cut in summer contains a higher percentage of sugar (due to sap in the wood) than does wood cut during the winter. They state that wood cut during the summer is not suitable for smoking, even after being dried, because the sap residue will still be in the wood and will cause a burned taste in the smoked food. Is this noticeably true for... uneducated... palates? Or would only a smoking connoisseur notice this? Thank you.