Rex
Member
In my intro here I mentioned that I'm probably going to ask some dumb questions, and hoo boy, am I going to deliver on that prediction! Here goes dumb question #1...
So far I've been using apple pellets for pork, following the Traeger suggestions. This weekend I plan on smoking some ribs and a boston butt (separately.) I'm thinking apple is the way to go with the ribs, but for the butt I'm hankering for something with a little more heft. Besides the apple, on hand I have mesquite and the hickory/maple/cherry blend, but I think I can get oak and pecan locally on short notice. Also, as was suggested to me here, smoking a butt will help season the grill, so if there's a wood best suited for that I'm all ears. Any suggestions?
If it matters, the rub I'm using (given to me by a friend much wiser than me in these things) is basically celery salt, paprika, garlic flakes and black pepper.
So far I've been using apple pellets for pork, following the Traeger suggestions. This weekend I plan on smoking some ribs and a boston butt (separately.) I'm thinking apple is the way to go with the ribs, but for the butt I'm hankering for something with a little more heft. Besides the apple, on hand I have mesquite and the hickory/maple/cherry blend, but I think I can get oak and pecan locally on short notice. Also, as was suggested to me here, smoking a butt will help season the grill, so if there's a wood best suited for that I'm all ears. Any suggestions?
If it matters, the rub I'm using (given to me by a friend much wiser than me in these things) is basically celery salt, paprika, garlic flakes and black pepper.