Quote:
Originally Posted by jimdandy
I have a wood mixture question...
I am a big fan of mesquite, as long as it is nice and dry, with some oak and hickory to tone it down some. That being said, I would like to do something a little different this next week. I have a nice supply of apple wood, but don't want to use it exclusively. My first thought is a mixture of oak & apple, maybe 3-1. What do y'all think?
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That will work great.
I keep probably about a dozen different smoke woods on hand, one of which is apple, another of which is oak, and I haven't found anything that oak doesn't mix will with.
Apple is usually mild enough that you could even start at 1:1 and fine tune from there to your tastes and the food being cooked.