My first try at smoking was a few weeks ago which hickory wood, cheap charcoal with misquite chips in it were used to smoke.... cubed steak (gotta start somewhere right?). I was suprised at how they turned out, very noticable but pleasant bacon flavor! Well yesterday I got a dedicated smoker.. well, grill/smoker. This weekend I'm wanting to break it in but I don't know what smoke.
If it helps, my smoker is a horizontal can like most grills. I have hickory wood chunks, most about the size of a mans hand and a few smaller ones. I have the charcoal with misquite wood chips in it. With this set up as is. What meats would I be able to smoke and how would I set up the fire?
I should note, id like to get some of those Jack Daniels barrel chips and maybe some apple wood. I have a buddy with a pecan tree so I can get pecan wood to but for now I may stick with my hickory/misquite set up.
Thanks in advance for any help!