Hardwoods have more minerals than softwoods, but, according to The Forest Encyclopedia, their smoke flavor is influenced more by the climate and soil in which they are grown than the species of wood. This is very important to note, especially when you are caught up in the game of deciding which wood to use for flavor. This means that the differences between hickory grown in Arkansas and hickory grown in New York may be greater than the differences between hickory and pecan grown side by side.
Terroir as it applies to BBQ is the best kind of terroir. http://www.amazingribs.com/tips_and_technique/zen_of_wood.html (via bradleyktaylor)
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