OK, we all want to smoke-cook our meat and produce the most flavorful meal
on the block or even in the county. Well, here are some ideas for you to
ponder.
First, we do not recommend using raw wood - i.e. any whole wood containing
resins. They have the effect of tainting the flavor of your meat.
Charcoal, on the other hand has much of the wood resins cooked out. Additionally, the
smoky flavor you taste comes as much
from the fats and juices dripping on the coals and then rising in the form
of smoky flavor.
Try locating small raw pieces of wood, wood shavings or even sawdust from a
person or company doing woodworking. Even a school wood shop has bins of
sawdust. Sprinkle or place these on the coals for additional wood
flavoring. Even better, these small pieces of wood are probably free!
Good luck!
