Quote:
Originally Posted by cooper barrett
What do you recommend for ground hog? I used red oak and apple.
Almond – one of my favorites. Sweet, smokey, and a little nutty. Almond wood works with anything you can imagine. It would probably even make roadkill (Tennessee Pizza) taste good….
On long smokes( Butts brisket, chuck roll) in cold weather, I used to use some well seasoned locust as a heat source with lots of apple wood.
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I am not recommending anything. This is a list I copied long ago from a website. I posted it so anyone curious about other woods not normally found in your walmart or Westlake ace Hardware. It gives you an idea what flavor you can expect and what meats pair well with.
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