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Each place we visit, we ask what type of wood they use for smoking the meats. Most places use either mesquite or post oak. Some swear by their preference. But does it really matter what wood you burn to create the smoke that cooks the BBQ? Can you really taste a difference between a brisket smoked with mesquite and one smoked with post oak? One smoke with apple and one smoked with hickory? If so, what wood(s) do you prefer?
4 comments:
I personally prefer either mesquite, or oak, combined with pecan shells and a little bit of sugar cane. Thats how we roll in the bayou.
Of course type of wood matters! Certain woods might poison you at worst or at least add ill flavor. You really do need to go with mesquite or oak as Bo has so wisely indicated. Bo knows wood!
Even a Harvard grad should know that ;)
yup yup yup.
the wood matters.
mesquite is a strong smoke. i like to use a mesquite charcoal for the base and add hickory and oak when doing brisket. i will use oak some hickory and a fruit wood such as pear, apple or cherry for pork ribs and butt. pecan for chicken.
they guy i buy from even has sugar maple and almond wood.
bamboo comes to mind as more sustainable and eco-friendly...
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