Personally I like Hickory, but I use lump charcoal for everything and wood chunks for smoke for a few hours only. Then again I've never done a whole pig. If you're cooking over wood I believe mesquite will burn hotter and faster. There's probably tons online about this.
so we know what the pig will be smoking Sunday, how about you?
Posts: 682 | Location: Los Angeles | Registered: June 06, 2002
As I understand it, any aromatic hardwood will be OK, they just lend a different flavor to meat.
People also use some soft woods such as Apple, to give a different flavor profile. I would try one type or the other before experimenting with blends, just so you can see for yourself and decide what you like best.
~ masher
B.A.S.E. #0004 <(O)>
Posts: 267 | Location: Denver, Colorado, USA | Registered: June 08, 2004
Hickory is the milder of the 2. I resently did a luau pig and used oak and apple. If you want the smoke profiles of wood go to www.3men.com The have all the info you need on cooking pigs.
Jerry
You are what you repeatedly do, Therefore excellence is not an act but a habit.
Posts: 261 | Location: Auburn, CA | Registered: January 23, 2004
quote:Originally posted by Quebecmike: How about an RyJ Churchill aged in a cedar filled tube?
let me give you my choises and since I haven't tried one of those maybe I've got something you would trade me. Siglo III and VI, Pardagas Luci, HdM #2,Mag 46 Monte#2
The pigs were a success.I smoked one Epi #2,and two Mag 46s.got a lot questions about the pigs and a few about the cigars, in fact one women came up and took a few drags off the Mag 46.one bit of advice, don't rest your hand on top of the pig cooker.
