Hi -
I see plenty of ink spilled about flavor profiles....sweet, savory, spicy, etc. injections, rubs, finishing rubs, etc.
Of course we have all seen on the TV shows the pit master talking about his wood selection and why. I'm just curious how critical you guys see your particular wood selection in generating the product you put out?
Or put another way, if you have your injections, rubs and sauces "nailed" and get calls on those recipes, do you think you would still get the same results if you swapped out the peach wood you normally use (for example) for oak?
I see plenty of ink spilled about flavor profiles....sweet, savory, spicy, etc. injections, rubs, finishing rubs, etc.
Of course we have all seen on the TV shows the pit master talking about his wood selection and why. I'm just curious how critical you guys see your particular wood selection in generating the product you put out?
Or put another way, if you have your injections, rubs and sauces "nailed" and get calls on those recipes, do you think you would still get the same results if you swapped out the peach wood you normally use (for example) for oak?