Interesting, do you only use this on certain meats or it your go to wood for smoking in general?I like citrus when I can get it.
I like to use it for chicken it's a clean hot wood .Interesting, do you only use this on certain meats or it your go to wood for smoking in general?
Beef and bigger hog parts prefer pecan, oak or mesquite if I can find it from a out source.
Chicken and smaller hog cuts plus fish prefer a fruit type wood....citrus, pear, etc.
Kinda think of your wood like wine....want the bold wood for the red meat and the fruity stuff for your white meat. Also do not be afraid to mix it up...a few pieces of oak with a chunk or two of citrus...etc,etc.