I use Mesquite for beef, Hickory for ork, and apple for chicken/duck/goose. I have had great success with cherry wood for chicken and turkey. Sassafras is also good, but it not only imparts a unique flavour, but it will quickly overpower your food. Use sparingly. Never leave the bark on, anyt wood; it imparts bitterness. FInally, adding wood chunks to the smoker AFTER the internal temperature of your meat is over 130 degrees F will also impart bitterness. I hope this helps you out.
Apple wood and do not leave the bark on
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Answers & Comments
I use Mesquite for beef, Hickory for ork, and apple for chicken/duck/goose. I have had great success with cherry wood for chicken and turkey.
Sassafras is also good, but it not only imparts a unique flavour, but it will quickly overpower your food. Use sparingly.
Never leave the bark on, anyt wood; it imparts bitterness.
FInally, adding wood chunks to the smoker AFTER the internal temperature of your meat is over 130 degrees F will also impart bitterness.
I hope this helps you out.
Apple wood and do not leave the bark on