I'm brand new to the forum, but not to smoke cooking. Also, I write articles and look for new smoke cooking approaches. I have been using a kamado grill by Char Broil, actually pretty good after a few modifications to keep the temperature at a constant level. I have noticed one thing about TV BBQ shows like Man Fire Food. Good show, but it doesn't really cover the small smoke BBQ user. It focuses on the more elaborate contraptions that smoke restaurants and food trucks utilize. Moreover, they generally stick to the basic wood types: Hickory, oak and the stuff that grows around the locales in which they operate. This is understandable, but as there are at least 40 smoke woods that could be used, each imparting a different flavor characteristic.
I believe that BBQ'ers, such as we, should take advantage of the diversity of flavors that different types of wood afford us. You can season your meat, you can brine it, but if you try some of the different smoke woods that can be used, you will wind up with a good or at least a different taste each time. I have compiled a list of smoke woods and their associated tastes and I could send a link to my web site which members might wish to download.
I believe that BBQ'ers, such as we, should take advantage of the diversity of flavors that different types of wood afford us. You can season your meat, you can brine it, but if you try some of the different smoke woods that can be used, you will wind up with a good or at least a different taste each time. I have compiled a list of smoke woods and their associated tastes and I could send a link to my web site which members might wish to download.
