smokeywolf
Well-Known Member
Gotta go with Rick on the red oak. That's what's best for tritip. I get mine at a firewood place on Topanga Canyon Blvd. just So. of the 118. Rick likely knows this location and maybe even the specific business to which I'm referring.
In an offset smoker, I always start with a bed of mesquite lump charcoal. By the time the heat is up and the smoker sterilized, half the charcoal is burned away. Then add: cherry wood for poultry and shrimp; apple and hickory wood for pork.
Pecan is a good wood for most meats and results in a milder smoke flavoring.
In an offset smoker, I always start with a bed of mesquite lump charcoal. By the time the heat is up and the smoker sterilized, half the charcoal is burned away. Then add: cherry wood for poultry and shrimp; apple and hickory wood for pork.
Pecan is a good wood for most meats and results in a milder smoke flavoring.