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?
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!