by Tiny » 13 Feb 2016, 19:06
Different horses for courses, I like the fruit blend for poultry and light smokes like fish, love the hickory gold for pork and ribs and am still experimenting for beef. The texas oak from GMG which I hoped would be a heavy smoke isn't, it is an ok flavour but seems to burn faster than most.....at the moment my best brisket was a blend I mixed myself a third each of mesquite, oak and cherry all from single woods and then mixed myself. The oak is American and lighter than british oak, I am hoping that we can get an English oak pellet for a really solid heavy sloke......
Cheers
Tiny