Originally Posted by Uncle Bob
"Countless Others" in this conversation refers to a comment Bacardi made in Post 23 in response to my comments in Post 21 --- In my comments in post 24 I was agreeing with Steven Raichlen (And science) NOT the (misinformed) "countless others" on dedicated BBQ forms --- I hope this clears up the confusion....
Oh....OK...I get it now...sorry.
For me it's a PITA to get smoke wood. I have to haul waaaaayyyy out down one of the most annoying streets in St. Louis to get some (tons of stop lights). I have heard of a couple closer locations that sometimes have chunks of smoke wood but haven't checked yet as I loaded up on wood before hearing about those two places. I have 25 pounds of apple chunks and another 25 of apricot as well as some cherry logs my dad gave me.
So for me, I smoke for a couple hours and then I save my smoke wood for future smoke sessions.
Anyone ever use Alder? I'd never heard of the tree much less using the wood to smoke before seeing at the place I get my smoke wood?
What about citrus woods. this place carries lemon and orange wood. anyone have experience with it. I'm a huge apple/cherry fan but I am also a big fan of getting creative on the grill as can bee seen by my spiral stuffed pork loin and other strange things I have done on the grill like chicken cordon bleu and chicken spedini