- Nov 30, 2019
- 1
- 0
Hello All! Happy to find these forums.
I'm a trained meat cutter who's been smoking meat just for fun the past few years. Recently I took over management of a small kitchen, here in Denver Co, that specializes in KC BBQ. Traditional Brisket (flat and point), pulled pork, chopped chx, and spare ribs. Since I took over I've been looking for a wholesale wood chip supplier, all I have been able to get through my vendors is Hickory Mesquite, and wile being rooted in KC styled BBQ, I've been wanting to switch to something like Cherry or Apple wood. Any advice or suggestions, would be very much appreciated!!
Thanks to my new friends,
Happy Smoking
Guest
I'm a trained meat cutter who's been smoking meat just for fun the past few years. Recently I took over management of a small kitchen, here in Denver Co, that specializes in KC BBQ. Traditional Brisket (flat and point), pulled pork, chopped chx, and spare ribs. Since I took over I've been looking for a wholesale wood chip supplier, all I have been able to get through my vendors is Hickory Mesquite, and wile being rooted in KC styled BBQ, I've been wanting to switch to something like Cherry or Apple wood. Any advice or suggestions, would be very much appreciated!!
Thanks to my new friends,
Happy Smoking
Guest
