Frank Licata
TVWBB Fan
Hi Donna. Thank you for taking the time to answer our questions. What smoke woods do you use? Do you use different ones for different meats? Do you use different ones for a competition cook vs a back yard cook?
BBQ smoke wood
- Thread starter Frank Licata
- Start date
Donna Fong
TVWBB Super Fan
Hi Frank,
I like to use pecan, apple, cherry, white oak, red oak, hickory, and I'm playing with the idea of using olive but haven't gathered up the guts to try. I like using cherry for ribs and red oak for tri-tip. Pecan for brisket and apple for pork shoulder. To be painfully honest, I really don't back yard cook anymore as class and contest cooking keep me pretty busy. But if I did, I would use the best stuff I could for backyard because I am feeding my friends and family and they deserve my very best!
Donna
I like to use pecan, apple, cherry, white oak, red oak, hickory, and I'm playing with the idea of using olive but haven't gathered up the guts to try. I like using cherry for ribs and red oak for tri-tip. Pecan for brisket and apple for pork shoulder. To be painfully honest, I really don't back yard cook anymore as class and contest cooking keep me pretty busy. But if I did, I would use the best stuff I could for backyard because I am feeding my friends and family and they deserve my very best!
Donna