Quote Originally Posted by Cray View Post
I’m one for the lighter smoke. I prefer pecan, apple and cherry for most things especially chicken. I reserve hickory for pork and even then mix it with one of the lighter woods. Also, if you don’t have one get you ne of the remote read thermometers so you don’t have to open it up to check meat temp.
I like applewood for most applications, mostly because I have access to apple trees and I like the flavor.


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