Posted by jokers on June 24, 2010 at 00:34:54 from (67.241.64.146):
In Reply to: Re: O/T Smoking meat posted by 37 Chief on June 23, 2010 at 17:54:30:
That might be the right answer. You do however realize that you have complete control over how smoky you make the meat, right?
Smoke whatever you are cooking less, next time. Some people advocate only smoking the meat for only a few minutes every hour of cooking time, if done right the smoke flavor will not overpower the natural flavor of the meat.
Any fruitwood(I include maple here because it's sweet) is good as well as some other woods such as hickory or mesquite. Also make absolutely sure that no bark is on any of the wood, it makes the smoke bitter just as over smoking does.
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