Terry The Toad
is one Smokin' Farker
- Joined
- Aug 16, 2011
- Location
- Saint Cloud, FL
I find the threads on wood selection to be interesting. I think the flavor profile you get from different kinds of wood depends a lot on where you live. The hickory I can find here in central Florida is quite mild. I love the smell of it - but it does not impart a strong flavor to the meat. I burn it because I like the smell - but I rely on oak for flavor.
I am not even sure what variety of oak or hickory I have... I guess I need to remember to ask my firewood guy.
I've burned Florida maple and orange wood in the past - both are too mild for my taste.
I am not even sure what variety of oak or hickory I have... I guess I need to remember to ask my firewood guy.
I've burned Florida maple and orange wood in the past - both are too mild for my taste.