Hi gang - I have a quick question...I don't really have much nearby as far as wood, so I buy from a local supplier. They sell bagged wood (2 cubic feet) for $20 per bag (tax included). That's the best price I've found locally.
Last couple of fires I had bought what they called "pizza oven" wood. I don't remember what kind of wood it actually was...it worked, but it burned up pretty fast and gave off a lot of smoke. I'm going again this weekend to stock up, but I'm getting different wood.
My question is this: Given they're all the same as far as price, which of the following would you recommend I go with?
Oak
Cherry
Apple
Pecan
Hickory
I'm used to using small splits of Apple, Cherry, Oak, and Hickory for my reverse-flow smoker, but I only use them for smoke in that...the heat is provided by charcoal. These woods all seem to be rated somewhat the same as far as long burn times, clean burning, and high heat output.
I realize opinions will vary from person to person, but I just wanted to get some opinions. Thanks!
Last couple of fires I had bought what they called "pizza oven" wood. I don't remember what kind of wood it actually was...it worked, but it burned up pretty fast and gave off a lot of smoke. I'm going again this weekend to stock up, but I'm getting different wood.
My question is this: Given they're all the same as far as price, which of the following would you recommend I go with?
Oak
Cherry
Apple
Pecan
Hickory
I'm used to using small splits of Apple, Cherry, Oak, and Hickory for my reverse-flow smoker, but I only use them for smoke in that...the heat is provided by charcoal. These woods all seem to be rated somewhat the same as far as long burn times, clean burning, and high heat output.
I realize opinions will vary from person to person, but I just wanted to get some opinions. Thanks!
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