mowin
Master of the Pit
Love hickory, oak, and beechnut, although beechnut is not too common in my area.
Tons of black locusts and black walnut. I've used BW on a few cooks. First time was on pulled pork. Very heavy smoke profile. Too heavy in fact. I still use it on longer cooks, but only use a single split mixed with oak every once in a while.
Tons of black locusts and black walnut. I've used BW on a few cooks. First time was on pulled pork. Very heavy smoke profile. Too heavy in fact. I still use it on longer cooks, but only use a single split mixed with oak every once in a while.
