Just got my first smoker

[Sled21]

(02-26-2021, 12:10 PM)MileHighGrowler Wrote: Glad you discovered the thread, Sled! 

I agree with the oak differences.  I've tried different varieties and just can't tell a difference between them.  I've loved pecan for turkey, but never used it on pork.  I really like peach on pork, with some oak.  Hickory is great at times, but I don't love it solo because of the intensity of the flavor.  

I've had choice briskets be less than awesome, and I've had prime briskets be less than awesome.  One thing I learned early on in the smoking game was how each piece of meat is completely unique.  You can use the same techniques and knowledge every time, but can't expect them all to behave exactly the same way.  Ultimately, with the right knowledge and patience, I think you can make any grade a masterpiece.  Wagyu sounds awesome, but I just can't dish out those kinds of dollars for a piece of meat I'm going to smoke all day.  

This is just personal taste, I just don't care for much smoke on any poultry, to the point if I'm doing turkey or chicken I usually just use charcoal with a couple of wood chunks of something really mild like apple in my smoker instead of burning wood