In the recipe for "Kermit's Second Favorite Pork Chop" it doesn't specify which type of wood to use for smoke. My instinct is that apple or cherry would be good and that hickory would be too overpowering. Anyone have any experience/advice?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Apple is wonderful on anything, even beef (bring on the hate, but it's true). I like to use ash on pork chops, it's my favorite along with apple. Honestly I've never used any wood that I didn't like on pork. I recently made pork butts and ribs with straight oak logs, was wonderful. Chicken on the other hand, there are some woods I don't care for on my chicken.
Chops (even thick ones) won't be on the grill very long, so it's one of the things I do use hickory on. Steak & burgers fall into same category. On the other hand, ya can't go wrong with apple either. Only thing you can do wrong is overcook chops! 135-140 suits me just fine! Hasn't been any trichina in commercial pork in the past 50 years or better. Feral hog or bear meat, now that might be a different story.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Last spring CandySue did a video with Meathead. She suggested Cherry & Pecan for us pelletheads. I've tried the combination several times. IMO it's a good flavor to pork and chicken.
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