Curious question...
From a wood-chunk smoke-flavor perspective, is there much of a difference between say a Sweet Cherry vs Sour Cherry vs Flowering Cherry? Ditto say a Red Oak vs White Oak vs Post Oak? And the list goes on.
I have most of the sub-varieties above on my property, and would prefer utilize for BBQ when possible.
--tg
From a wood-chunk smoke-flavor perspective, is there much of a difference between say a Sweet Cherry vs Sour Cherry vs Flowering Cherry? Ditto say a Red Oak vs White Oak vs Post Oak? And the list goes on.
- Oak: Red, White, Post, English (ornamental), ...
- Cherry: Sweet, Sour, Flowering, ...
- Apple: Eating/baking, Cider, Crab, Hawthorn, ...
- Plum: European, Asian, ...
- :
I have most of the sub-varieties above on my property, and would prefer utilize for BBQ when possible.
--tg