We all know the usual species of wood everyone uses to smoke their dinner .. hickory , fruit woods , mesquite , .... etc etc etc
So what are the less traditional woods you've used ? ... good or bad .
last week I got down far enough into my freezer to find ribs from the pig I butchered last winter .
So went out to the firewood pile to see if had any hickory or sassafrass handy to give them a bit of smoke .
Not finding any handy I almost gave up the idea , I don't know why I did it . But I grabbed a piece of locust off the pile and band sawed it up into the proper size chunks .
I gave the ribs about an hour with heavy smoke and maybe another 40 minutes of medium to light as the wood burned out .
I have no idea as to temps , I just use a little Webber kettle ... I just keep things as low as I can and still keep the smoke going .
The ribs turned out fantastic , it's for sure a different flavor then hickory and other common species .
It isn't bitter or overpowering like you'd expect . .. just a very pleasing Smokey flavor .
I'm going to try it with some beef this weekend I think .