Everyone knows that oak is used to improve the flavours of wine, beer and even rootbeer but has anyone tried any other woods?
Beech makes it possible to make AB to make Budweiser as fast as they do. The ionic properties of Beech chips are used to help clear the beer and remove the yeast. So it is definitely used to make the beer taste how it does, although it doesn't add to the flavor profile.
Jack Daniels Tennessee Whiskey gets its special extra smooth taste from being filtered drop by drop through vats of Sugar Maple charcoal before aging in White Oak casks for up to 8 years before its bottled. I've always wondered how Black Cherry charcoal would be? Guessing pretty damm tasty...
The meat was great. Now how much difference the soaking went into it, I dont know. I know I could smell it in the smoke. And actually I think the leftovers yesterday was better then when they actually came off the grill.
Some shagbark hickory bark might be interesting. If you toast it in the oven first it releases some oils or something. That's how you make hickory syrup. Good stuff.
there is something about meat leftovers that always taste better the next day. I think the flavors meld and mellow.