This is my first experience of smoking so which type of wood do you think would be the best option for all-purpose?
I will mainly be cooking poultry and pork and occasionally smoke a chunk of beef or lamb.
I like the sound of apple wood but apparently it doesn’t really do well with beef. Smoking charts suggest maybe say cherry is the best option but I don’t know if I want all poultry to come out red - I think golden brown looks nicer.
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