fatty smoke

Started by watchdog56, October 16, 2009, 03:44:53 PM

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watchdog56

October 16, 2009, 03:44:53 PM
What would be the best smoke for a fatty? Mesquite or hickory?

Hopefull Romantic

#1
October 16, 2009, 03:49:39 PM
I love mesquite but would use hickory.

HR
I am not as "think" as you "drunk" I am.

Ka Honu

#2
October 16, 2009, 04:43:15 PM
Was that a trick question?  Is there a wrong answer?

Tenpoint5

#3
October 16, 2009, 08:01:56 PM
Ka Honu is right there is no wrong answer to that question.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

bluefrog

#4
October 23, 2009, 09:53:09 AM
I don't think that you can beat hickory when dealing with pork.  Mes. on beef ok but hickory, oak, or pecan on pork.  Just my personal opinion,(which, by the way, is always right) lol.

Scott

ArnieM

#5
October 23, 2009, 08:01:07 PM
Quote from: Ka Honu on October 16, 2009, 04:43:15 PM
Was that a trick question?  Is there a wrong answer?

Kind of like asking if you've stopped beating your wife yet.  ;D ;D

I tend to prefer oak on beef and hickory on pork, apple and/or pecan on poultry.  That reminds me - I'm gonna have to order up more bisquettes.  Maybe I'll try some cherry.  Anyone use that to good effect?
-- Arnie

Where there's smoke, there's food.

deb415611

#6
October 24, 2009, 04:20:12 AM
Quote from: ArnieM on October 23, 2009, 08:01:07 PM
Quote from: Ka Honu on October 16, 2009, 04:43:15 PM
Was that a trick question?  Is there a wrong answer?

Kind of like asking if you've stopped beating your wife yet.  ;D ;D

I tend to prefer oak on beef and hickory on pork, apple and/or pecan on poultry.  That reminds me - I'm gonna have to order up more bisquettes.  Maybe I'll try some cherry.  Anyone use that to good effect?

I like Cherry on poultry
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