- May 9, 2010
- 423
- 467
So for my rib cook for my guests this weekend, I'm trying to decide what wood to go with. I've been doing straight pecan the last couple of cooks. It's pretty good, but I can't help but wonder if there is something that would give it an extra wow factor as far as flavors go. Here are all the woods I have on hand. I'm curious to know what you all like to use, and how many chunks of each kind I should use. Thanks all.
Here is what I have on hand:
Apple
Cherry
Hickory
Oak
Pecan
Here is what I have on hand:
Apple
Cherry
Hickory
Oak
Pecan