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Woods for smoking

post #1 of 3
Thread Starter 

Two questions.

If you use 2 different kinds of woods should they be used at the same time or one after the other. [Does the wood affect the meat first in has further penetration?] or does the same time just give a lavor mix?

Second question- Saw you could use corncobs with warning to use small amounts as it is very sweet. Has anyone used corncobs. Do you dry them first. Did you like results?

post #2 of 3
Quote:
Originally Posted by ggrib View Post
 

Two questions.

If you use 2 different kinds of woods should they be used at the same time or one after the other. [Does the wood affect the meat first in has further penetration?] or does the same time just give a lavor mix?

Second question- Saw you could use corncobs with warning to use small amounts as it is very sweet. Has anyone used corncobs. Do you dry them first. Did you like results?

Have not used corn cobs but I will say I use apple and cherry or hickory together at the same time and you get both the flavors. I smoke with charcoal and use the minion method so I just load it all up at the start. Interested in this corn cob question though. will be watching.

post #3 of 3
Todd sells corn cob wood pellets for the AMZN smoker. Haven't tried them but heard on here that they give a nice sweet flavor to ham. Don't know about the real thing tho. Interesting-I too will be watching.
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