Dry hard wood of any kind, when burned clean; so that it get’s hot, will caramelize and brown the food rather than smoke it up; which is where the bitter taste comes from. Fruit woods add to the sweetness in flavor and when burned green (unlike dry hard woods)tend to be sweetest. They also work best when used with a base of hardwood burned to coals .
So always run your wood burning smokers hot and clean so that you get the results you desire at whatever temperature you chose. That way you will have a subtle smoke flavor to the bone and beautifully cooked picture perfect food every-time. And Having a Lang BBQ Smoker will take the worry out of BBQ for you.
Thanks for encouraging us to “get with-it” on the cook book. Hope to e-mail you about one soon.
And thanks for these questions they are the type that will be the backbone of our BBQ CookBook .
1 thought on “Right Type of Wood”
I have a lang 36. I would like to make it towable. Can you do that? What would the cost be?