niceguy0427 said:
Also, what types of wood goes best with each type of meat?
PS - this forum is awesome. I'm getting all kinds of great information!
Brian's right - might as well have asked "what's the best brand of beer," or "who has the best football team?" You're probably about to get slaughtered with answers! lol!
Seriously, that question is about as subjective as it gets around here. Wood smoke flavor is personal preference, and I tend to see it influenced greatly by where folks are from. If you're used to BBQ in my neck of the woods, hickory is the "go to" wood, if only 1 choice were available. Others think that would be cherry...or pecan...or oak...see?
Here's my recommendation: go to www.fruitawood.com and check out there info on woods. They have a very good section on just what you're asking - what type of wood goes well with each type of meat. Then, get some small quantities and experiment! Here's an example - I used to think I liked apple, but having done several different smokes with it, I realized I really
don't! Some folks swear by it, but it doesn't suit my palate. Live and learn!
As far as amounts - if you're not smoking anything over 4 lbs, stay light. No more than 2-3 oz. One recommendation on what you're saying about size: BBQ keeps very well when you vacuum-pack and put in the freezer. Larger cuts smoke better, and typically come out more juicy and tender (and they're actually easier to smoke). When I smoke ribs (for me, the wife and son), I smoke 3 racks of baby backs at a time. We, maybe, eat a rack between us. The other 2 go into Foodsaver bags and straight in the freezer. When you reheat them properly, they're just like the day they came out of the smoker! Something to think about...