krex1010
is Blowin Smoke!
I've noticed folks regularly asking about what kind of woods are usable and best for a particular kinda BBQ.....so I figured I'd give a review of the beech tree, which is fairly common in the eastern U.S. I've used beech in the past for venison and pork, and yesterday for a beef clod heart. I have to say I'm a huge fan of the beech tree as a smoke wood! It's a sweet smelling smoke, along the lines of oak and hickory. Gives a terrific smoke ring, and goes really well with pork and red meat, I've used it for chicken but i usually go very light for poultry, maybe one or two pre-charred chunks (which I do for any wood not just beech) anyways I figured I'd give a shout out to a very common tree that I never see anyone talking about.