Hickory is great for beef or pork,can be a bit overpowering for poultry when smoking.But over direct heat like grilling Hickory its fine on stronger meats. My new fav is Black Cherry,it goes great with everything.Like Apple you can use it 100% without being too strong.Hickory I normally go 50/50 with White Oak to mellow it out a bit.Mulberry is great too,like a poor man's Apple,very similar in flavor.Much more of that around here on a regular basis. Not cooking outside today,good chance of thunderstorms again later.But Friday night I did grill several burgers over Black Cherry in the Weber kettle.Leftovers for the next few days now...Have some pork shoulder steaks for the grill & a nice big slab of pork babyback ribs in the freezer that I picked up last Thursday,they're for next weekend.....
Anyhow to answer the question I "cooked" up a chicken sandwich yesterday. 2 pieces of bread, 1 slice chicken, 1 slice looks like cheese "product". Glued together with poppyseed dressing. Glass of tea.... Oh and a bowl if Ramen noodles. I often eat 1 meal a day.
What Thistle said. Plus another favorite for steaks is Pecan... Looking good guys! It's been raining off and on all weekend here. But I'm brewing beer this weekend and bottling it. Inside stuff and and a few outside projects between showers.....
Dammmm....nailed it. Good crisp on the outside and somewhere between mooing and twitching in the very center. Have some leftovers for the best sammich ever in a couple days. Grilled garlic bread.....thin sliced rib eye....smoked Gouda....and caramelized unions.
Great pics of some awesome smoking !! Hmm, we did burgers Friday, steak tips Saterday and smoked a pork butt Sunday with leftovers tonight. No pics but my belly says it happened
