Spectrum of Woods Mild to Strong
Whether you just bought a new Weber Smokey Mountain, or you’re a seasoned vet; smoking meats is an art form and has many variables.
When I cook with charcoal and smoking woods I always keep a notebook to record the meat, wood, charcoal, temperature, cook time, and seasonings. This helps me to eliminate guessing and gives myself reference points to change what I didn’t like.
You may have a friend who claims to be a “pitmaster” at smoking meats. He has that secret blend of peach wood that he throws on coals that will transform those ribs to the holy grail of ribs. Needless to say, there is nothing magical about smoking woods. When wood burns it taste and smells like smoke.
With that being said some woods are better for certain meats.