Ether one will work fine.Smoking pork loin Saturday. Should I use apple or pecan wood?
I believe that what we like towards smokes is influienced by our geographical locations. Most smokes are. Its by what woods are readily available in your location. So when as a child you normally get hickory and apple smoked pork if you live in NC, thats what you equate with pulled pork. The same goes with brisket in the Western states. Pecan is really popular in the south, apple and cherry in the NW.
Does or has anybody ever posted a listing of woods, and meats? I think it really depends on your own personal preference - but it'd be nice to have some type of listing somewhere? For instance, I just discovered that I didn't like the 'fruit wood' mix I had for bacon - and won't use that again. is this a personal preference - can't say for everyone, but for me it was. I'd been nice to have know 'not' to try that combination before I smoked 7lbs of it. I'll still eat it, but just not that 'mix' again.
I have the friggin biggest sugar maple right in front of my house. Must be over a hundred feet high and the canopy covers my entire property. I use it when I am out of everything else. It is a nice light sweet flavor for sure. Keep an eye out around your neighborhood after a wind storm. People love smoked meat and you can trade for wood. That's what I do. When I am out of apple or cherry I head out on my bike and take a gander. I think it took me maybe 10 minutes last time to find some. Hahaha. well, I do live in the apple state.The last loin I did was with sugar maple. Wife is finicky with smoked meat but really enjoyed it. Sweet and light.