Right now I'm using two side smokers & one old skool vertical smoker. Here in Florida, I get to fire up the smoker a lot. Somebody send me some pointers on different types of woods
I like to use apple, cherry, pecan, peach, or other fruit woods for things like pork loin and chicken. They are milder like Jack said and sweeter. I think they go nicely with "light" meats. I tend to have smoke go longer with these woods since they are milder so I can get more of the smoke flavor in the food.Right now I'm using two side smokers & one old skool vertical smoker. Here in Florida, I get to fire up the smoker a lot. Somebody send me some pointers on different types of woods