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Posted on 8/25/21 at 12:52 pm to boudinman
I only use chunks.
Cherry is my favorite wood to smoke with, but I used Apple and Pecan on the last butt I smoked and was very pleased with the results.
Cherry is my favorite wood to smoke with, but I used Apple and Pecan on the last butt I smoked and was very pleased with the results.
Posted on 8/25/21 at 1:17 pm to boudinman
Pecan soaked in Lea & Perrins. Good smoke.
Posted on 8/25/21 at 2:02 pm to boudinman
Kingsford: cherry
Posted on 8/25/21 at 2:35 pm to boudinman
Peach and apple, which are the only fruit trees I have in my yard. Prune them every year and save the wood.
Occasionally I'll pull a pecan or hickory log off the wood pile and cup it into chunks.
Occasionally I'll pull a pecan or hickory log off the wood pile and cup it into chunks.
Posted on 8/25/21 at 2:45 pm to Shanegolang
quote:
Pecan is what we always used for co chon de lait so I imagine it would be good smoke for any pork.
I know at the Cochon de Lait fest in Mansura where they smoke a herd of hogs over the Mother's Day Weekend fest, they use pecan and that is always what my late father-in-law used when he smoked whole hogs at his house.
I use pecan in my bullet smoker and have never been disappointed.
Posted on 8/25/21 at 2:48 pm to Shanegolang
Delete, double post.
This post was edited on 8/25/21 at 2:49 pm
Posted on 8/25/21 at 4:46 pm to boudinman
I just did one with Cherry that was good.
Posted on 8/25/21 at 6:19 pm to boudinman
Take the water you want to use on the wood chips and pour it in a aluminum pan in your cooker.
I use oak or hickory mostly for a pork butt. It's so dense you aren't going to wreck it with strong smoke. The fruit wood seems more mild on the smoke.
I use oak or hickory mostly for a pork butt. It's so dense you aren't going to wreck it with strong smoke. The fruit wood seems more mild on the smoke.
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