S Thakkar
New member
Originally posted by John Henderson:
What smoke wood are people using when only making the ABT's?
The local (to me) New Mexico Hatch chile is supposed to be similar to an Anaheim. I have some bags frozen in the freezer. Maybe I'll try some as ABT's.
Originally posted by Mark B:
I didn't use any smoke wood when I tried them. Between the jalapeno and the rest of the ingredients, I felt it wasn't necessary.
Not to say that you shouldn't try - if it were my choice I would use something mild, and go for just a touch of smoke on them.
My 2 cents worth.
Mark
IMHO, if you're going to fire up a grill to make some ABTs, you should definitely use some wood to add some smokiness. The combination of sweet (if you're using a sweet ingredient like chopped dates), spiciness, saltiness, and smokiness is what makes ABTs so great. The strongest wood I've used is Hickory, and I have used some milder woods like apple and maple. They've all worked out great.