Thread: Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend?
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Old 07-05-2017, 02:46 PM   #569
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Quote:
Originally Posted by gblowfish View Post
Woods like mesquite and hickory can give the meat a harsh flavor if overdone. I like to cut the mix of wood about 75% to 25% apple wood to hickory. I think that's a good blend. Meat will only hold so much smoke flavor. Once you have most meats in a Weber smoker, after about two or three hours, that's all the smoke the meat is going to hold anyway.
I learned in my late 20s that I just don't like mesquite.

Many do but I immediately recoil from it. Just not something I'm a fan of.

Hickory as a mix is easily as stout as I'll go.
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