“Stonewalls, who’ll be cooking with pork over oak coals today.”
....forgot to mention, my pit is made from a 55 gallon oil drum...I’ve been using them for 40 years and like the results...and for my money, oak and hickory are the best wood to use.....although I’ve done good with pecan(hickory’s cousin)
I agree, Pecan is excellent. Used Alder this time cuz these Yanks sometimes CAN’T HANDLE THE SMOKE.
Seriously I’m a Ynakee myself but had an ephipany when living in South Carolina.
For the record, most professional Texas pitmasters seem to think the same and avoid mesquite, although it is quite popular with backyarders. Or so I've heard (OK, I read it in, I think, Legends of Texas Barbecue. Anyway, I've tried mesquite, and don't particularly care for it.
Pecan is awesome on beef.
It is to strong for pork or chicken.