So after my recent pecan scrounge, I wanted to make sure it wouldn't be too strong as the sole fuel for my smoker. Turns out it wont be a problem, but when reading the rest of this list one of the recommended woods is cottonwood "very mild in flavor"......YUCK.
Now to give them credit it does mention not to use green wood, but still no way I'm eating something that tastes anything like the way that stuff smells when burning. Below's the link for you all to read.
http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm
David
Now to give them credit it does mention not to use green wood, but still no way I'm eating something that tastes anything like the way that stuff smells when burning. Below's the link for you all to read.
http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm
David