Quote
JamesJM
overly 'smoked' anything is BAD... so I've been very cautious with the amount of wood... I'm not fond of overly smoked anything... but so far the best I've achieved is a very slight smoky flavor.
indeed.... always good to reduce the wood amount towards the end of the cook to reduced a smoked out meat.....
I've been using may different types of woods, including wood from my own fruit trees in my yard (nectarine, plum, walnut and citrus)
currently i'm fixed on a basic hickory and cherry wood chip mix about a 3:1 ratio (mostly cherry) ... for chicken and turkey....
for my beef briskets, salmon, pork, and pork ribs about a 60 / 40 split (mostly cherry)
personally going 100% Cherry doesn't provide enough kick...... and going 100% hickory provides too much kick for my gut....
the aroma of moist wood chips hitting the coals over a rubbed piece of meat
with a twig or two of rosemary is a very beautiful thing......
BTW, I think rosemary is a very underrated herb and fantastic for the grilling and smoking.. everyone loves parsley, basil and oregano in their herb garden but rosemary for the grill is killer.....
