BBQ with Franklin: The Wood
| May 2, 2016 | Wood
BBQ with Franklin: The Wood
What types of wood work best for which types of meats? Aaron describes characteristics and wood strategies for your optimal smoke.
Hickory can be very overpowering if not done right. I found that if I did not let all the hickory burn off it would be very bitter and metallic tasting as well. so using it with charcoal or in a electric smoker it may not work very well.
“Love the videos. I’ve always loved barbecuing and I started to really take it seriously about 10 years ago. I’ve steadily improved and I’m always looking for tips and new methods. I ordered some Post Oak (not available in the panhandle of Texas; I grew up in central Texas thought) after watching this video.” – Ben Beyer
Source: BBQwithFranklin
