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Hickory and oak are undoubtedly king and queen of the BBQ woods, but every once in a while it's nice to try something different. Whilst out on errands this weekend, I stopped in at Wannemakers (in the Chicago burbs) to see what might be new for BBQ. I was very please to find they had bagged chunks (not shavings) of pecan and cherry wood.
I used some of the cherry for smoking some chicken breasts yesterday. It was delicious. Chicken can be tricky to Q because it takes up the smoke so well. You need to use a mild wood (fruitwoods are good) and add it to the fire sparingly.
I'm not sure what to try the pecan on, but I'll think of something.
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"Against stupidity the gods themselves contend in vain."
-- Friedrich Schiller
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