Well, my dad is the smoker virgin in question. I'm just posting on his behalf.
Thanks to Drive-ins, diners and dives, my dad has recently become very interested in smoking meats and has even built his own smoker, but he's struggling to find a reasonably priced smoking wood supplier. We live in the UK and the access to smoking wood suppliers is quite limited and expensive. For a Xmas gift, I would like to get some smoking wood for my dad but I'm totally clueless about the smoking process and would be eternally grateful for some advice from the experts.
What type of wood of would be best for smoking a pork belly/joint?
Due to their extortionate prices, I wouldn't be able to afford Hickory or Mesquite. I was thinking between apple or cherry but have no idea which one would better compliment a pork belly/joint.
How much wood would be needed to adequately smoke a 10 kg (22 lb) point joint???? How long would it take to smoke?
Thanks in advance!!!!