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Customers and restaurants often ask me what the best smoking wood and best cooking wood is. They often ask, "What wood do you primarily use to smoke the best food and grill the best vegetables.
There are a couple various culinary factors to help decide that:
1.) We don't all use the same bbq smoker. Because we don't our food is cooked at different temperatures and lengths of time.
2.) We are not using the same meat from the same butcher. Are you using organic meat or free range beef? Both of these increase the quality of your meat.
The question of the best smoking wood is most often asked when people buy their first bbq smoker. They are excited with their new purchase and they have spent $50 to $100 on meat. They want to enjoy their first cooking experience and want the food to turn out great. My answer to this is easy:
"Since it is your first time cooking with a bbq smoker, it is not the time for experimenting with different exotic smoking woods. The all around best smoking wood in my opinion in Pecan wood. Everything will turn out great and you will be very satisfied. Pecan wood will help the meat fall off the bone and won't dry your meat out like hickory smoking wood will."
Experimentation is a big part of using the best smoking woods. Later on is a good time for the different smoking woods like Mesquite, Apricot, Persimmon and others. But for a consistent and high quality smoking wood, Pecan is a great smoking wood.
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