- Jul 15, 2017
- 2
- 10
OK, enough plagiarizing the Stones. Originally from Wisconsin, relocated to FL in 1999. Cut my teeth on a 16" Charbroil H20, currently love my 22" Weber SMC. Has anyone experimented with citrus wood? Lots of grapefruit, orange, lemon, etc. available. I do mostly pork with apple & hickory, (and an occasional brisket when time permits, hickory & mesquite - NOT a big oak fan) but poultry and seafood are abundant down here and I'm feeling adventurous. Any words of wisdom?