Grilling expert Allan Kiezel agrees, and told me that 'Oak is probably the most common type of wood and provides a nice amount of smoke flavor without overpowering your food'. However, it's not ...
"Wood chunks are bigger than wood chips, so they tend to last longer and add a more smoky flavor," he explained. If you want to smoke your meat for longer than an hour, chunks could be the best ...
It uses minimal wood chips to generate substantial smoke, perfect for instantly infusing not only whiskey and cocktails but also coffee and a variety of foods. Designed for convenience, Smokpub ...
and yields juicier meat with crispier skin. Here, Scott opts to leave in the backbone to impart flavor. What's the best wood to use when smoking a turkey? Hickory, maple, and applewood are all ...