New to the channel, and I'm rather pleased with how you did the experiment, revealed the results, and didn't feel the need to turn it into a 20-minute video.
While in Alaska I grilled a red wine shallot marinated flank with alder wood, it was next level. Subtle sweetness and not too punchy on the smoke. Almost like pecan but with more earthy nutty flavor. My new favorite!
Hey Kyle! In this case it's probably to do with thickness and surface area of the meat - as this was a thin cut and has more surface area (relative to the chicken and pork) there's more surface area for the smoke particles to land on, and being thin means it won't take as long to get smoke into the middle. Beef is also more porous than chicken and pork so easier for the smoke to penetrate the surface. - Marcus
@@BBQExperiments cheers! Also, I’m this this many days old when I realised that mesquite is a tree… kinda shameful😂. I’m not sure what I thought it was..
Mesquite is great with beef and even some fish. Chips are great in some instances, but they smolder more than anything. You need chunks and burn it cleanly to get a good coal bed. Otherwise you overpower the protein. There’s a reason why many top restaurants cook with it in the states - open flame and bbq. Good video 👍
Thanks! I didn't realise mesquite was a popular restaurant choice... interesting! It's not very common in the UK so I don't come across it often. Good tip on chunks over chips.
@@rebeccasand7252 very convenient in many ways - you set it and forget it. While I’m not a fan of cooking with pellets (“sawdust”), it can be great choice for backyard cooks and novice alike. I like offsets pits, but I suppose it would matter where you live (climate, wood resources, cost, and mostly preferences). Either way, it’s super convenient being able to walk away while cooking. Good luck.
I usually use post oak because it's pretty universal and it's local in Texas making it the cheapest but i like Apple because it's really forgiving so it can be put on pretty heavy. Mesquite is good when burned down to charcoal first.
Big Mesquite fan here. Mesquite's one of those woods that's different enough you tend to have to make some adjustments on the method to get a good product. In my experience, you are much better off with chunks over chips with mesquite, and it burns so hot you tend to have to choke the oxygen a bit more on it compared to the others. It also really, really needs you to be running a clean fire for optimal performance; it's so strong, any bit of off-flavor smoke will come out a lot more in the final product. Also, another favorite wood of mine is pecan; it has a nice gentle, sweet and nutty smoke flavor that comes out really nicely on pork, chicken, and sausage. You should give it a try if you can get your hands on some.
Really interesting and that makes total sense about needing the fire to be clean. Good point about chunks too - they're pretty tricky to get this side of the pond. I've heard very good things about Pecan so that's definitely next on the list to try out!
True, Mesquite has a reputation to smell like Kerosene unless the fire is managed to be extra clean. Also, Mesquite charcoal is my go to for grilling. Edit: I buy smoked turkey breast for commercial application. My top pick is Mesquite. It does not overpower the turkey at all. It boils down to technique.
That is a cool experiment. I sort of agree with your ranking, and your conclusions. However, setting mesquite aside, in a blind taste taste, I doubt you'd be able to identify which is which. I often lean towards a combination of hickory and peach, or hickory and apple buried under the coals. Setting them under the coals, they will smolder at temperatures that will produce a better smoke aroma. One may throw couple small chunks on top to get the smoking started. My top choice is Post Oak, cause the biscuity smell coming out of the smoker is heavenly.
@@BBQExperiments Harry Soo often gets annoyed when seeing people leave the chunks exposed. lol Here is a video that explains it, skip to 2:10 Science of Smoking Wood Lignin How-To by BBQ Champion Harry Soo SlapYoDaddyBBQ
I love cherry wood and red oak. I usually use cherry with pork and poultry and with beef i use red oak, hickory and pecan. Typically with smaller cut of meat like steak i use as little charcoal as i can so the meat doesn't cook up quick to allow a longer smoking session.
Smart! Makes me wonder how a cold smoke would turn out. Do you find red oak noticeably different to other oak varieties or is it just what's available to you?
@@BBQExperiments first off great video I liked it and sorry for a late reply. Hope all is well with you and yours🍺🍻🍻 I have had post oak aka white oak not a fan of it. It reminded me of cigarettes, when it burned it smells like cigarettes thereforemy ribs tasted like it. I'm in the northern midwest of the States an area called Detroit Michigan and with all the oaks we do have here it is actually hard to get ahold of and wayyyy over priced. I ordered a couple big bags of pre-cut mini logs made by Old Western from the Academy Sports and Outdoors app. It was alot better than post oak for me. I recommend it if you can find it. It has more of a milder tangy smoother flavor than post oak.
One species of wood is not going to give the same flavor every time. Wood that is harvested when the sap is running will taste different than wood that is harvested in mid summer or when the tree is dormant. Simply saying oak or maple leaves a lot of variety. Is it red oak, white oak, pin oak, etc.? Sugar maple, red maple or Japanese maple? An interesting experiment would be to take branches from one tree at different times of year and comparing them.
@@BBQExperiments in one of your future videos you should do some blended wood experiments if you haven’t already. I’ve mixed apple with hickory, post oak, and pecan. My favorite so far is apple with pecan. Next I’ll be trying maple with hickory, post oak, and pecan. Keep us updated.
I was in Mexico last week and had a tonne of chicken and beef on mesquite. Absolutely incredible! I think the key with mesquite as others mentioned here in the comments is the high temperature and using it for hot and fast.
@@BBQExperiments Nope... I used to use Lil' Devil pellets but they went out of business a few yrs back, now I mix pellets to get the taste Lil Devil put out or raw woods in my wood burning bbq!
@@invisiblekid99 I managed to pick some KJ pecan chunks up at the weekend from ProSmoke after all the comments - I think they do delivery but if not you can also grab them on BBQ Land. They're quite pricey though - about £25 for a small bag 😅
@@BBQExperiments Oh cool. I've just ordered the very new Masterbuilt XT gravity charcoal smoker from ProSmoke, so mugh give the chunks a try, but yeah thats pricey, Ouch.
My initial knee jerk reaction before watching was to facetiously comment “British: opinion on bbq disregarded” but have to say after watching I agree with you on literally every point
I find mesquite very strong. Needs plenty of BBQ sauce. The BBQ restaurants around Fort Worth put a lot of sauce on their brisket. The taste if find is bitter which is why it needs sauce. It is good but not one of my favorites.
Interesting, hadn't thought of balancing it with a sweet sauce but that makes sense! I had a lot of mesquite cooked food in Mexico recently which was always balanced really nicely with the acidity/sweetness/spice from the salsa and lime juice
Good point. I'm also not convinced the coals were burning hot enough to get the best smoke flavours out of the chunks. Still, it was a useful to taste what difference there was but there are a few things I'd do differently next time around.
@@BBQExperiments agree, for me oak is the best choice, specialy for brisket or ribs The fat could be also a good thing to keep smoking flavor on thé meat
I personally find mesquite lump charcoal with hickory chips is the best you can do for steak. Beef ribs and brisket like mesquite and a little oak maple or apple added in. Oak is kind of mid.
Agree the difference between smoking woods is a little exaggerated sometimes but there's definitely a clear difference between strong wood smokes (hickory, mesquite) and milder tasting ones (mostly fruit and nut woods). Within those categories it can be fairly negligable.
For beef and pork, I go with oak or hickory. For chicken, cheese, and fish, I use apple or alder. And maple goes with everything. And, lastly I won’t use mesquite for anything. It doesn’t agree with me.
@@BBQExperiments. Be sure to keep the temperature very low so you don’t melt the cheese; and wrap the cheese in plastic after smoking. Put it in the fridge. Wait about a week or two. Should be good to go.
First of all, you don't smoke steak, you grill it. And, you don't use mesquite for smoking. Mesquite burns hotter than the other woods, and when grilling imparts a much milder flavor than when smoked. For a proper steak, say ribeye, you want it grilled hot and fast to control doneness and tenderness. Mesquite is my first choice for grilling steak, oak next. Fifth generation Texan here, we know a bit about grilling and smoking beef.
Interesting point about mesquite - I don't use it often as it doesn't grow here, but that makes total sense that it'd be better suited to grilling. And I'm with you on grilling > smoking for steak. As mentioned in the video, the choice to use steak was unusual and a compromise to run this experiment more fairly - a more typical smoked cut like short ribs/brisket would've taken several days and cost a fortune. Using the steaks allowed it to be a fairer comparison of how the different wood smoke tasted with beef - just at the expense of it being a slightly weird cut for smoking! But yes - if I'm doing steak, I'm grilling it 100%.
@@BBQExperimentsyour problem with smoke flavor was the time you had it in the smoke. Try a lower heat temp which will allow you to smoke it longer to insure the smoke drowns it and then you can cook it to the doneness with reverse searing.
Agree with mesquite, fellow Texan here as well with Mexico in my blood -- Mesquite is always our #1 choice for grilling any steak, fajitas or even chicken. Can't beat that smoky mesquite flavor in a grill.
@@jaimemunoz8513 I'm visiting Yucatán Peninsula in a few weeks (first time in Mexico) - any recommendations of what I should add to the to-eat list? I've heard a lot of good things about Cochinita Pibil
If it's any consolation it's my go-to for lump charcoal! It's not one I use much for smoking chunks - what do you tend to use it on? Beef - or anything and everything?
Watch this video next where I test 11 popular methods to get crispy skin on BBQ chicken: th-cam.com/video/zZ7vHtjeD_U/w-d-xo.html
New to the channel, and I'm rather pleased with how you did the experiment, revealed the results, and didn't feel the need to turn it into a 20-minute video.
Thanks Stephen glad you enjoyed! 🙏
- Marcus
Agreed, can't stand long videos with music
same with me i watched to the end !
Oak and Hickory mix. Great for everything
Nice! Haven't tried blending them together
Hickory and maple!! My go to for everything!
I grew up in the South West, sticking to my beloved mesquite.
Excellent video & thanks for keeping it short & to the point!
Cheers Thomas glad you enjoyed it 🙂
Hickory is my go to jam.
I just did some shrimp over hickory... so good!
Pecan is one of my favs for beef.
That's three votes for pecan in the comments - definitely need to get my hands on some!
Hickory for beef , pecan for everything else . Shrimp smoked with pecan is phenomenal .
Love the sound of pecan-smoked shrimp 🤤
@@BBQExperiments Caribbean jerk marinade on jumbo shell on shrimp or prawn or langostiens.
Pecan smoked shrimp? That sounds delicious! Thank you for the recommendation!
I mix hickory and pecan with everything.
Mesquite
🙏
Post Oak
Really interesting how different these turned out!
The video I’ve been looking for!!!
Excellent video mate
While in Alaska I grilled a red wine shallot marinated flank with alder wood, it was next level. Subtle sweetness and not too punchy on the smoke. Almost like pecan but with more earthy nutty flavor. My new favorite!
Any idea why the beef takes on the smoke more than the pork/chicken? Something about the fat content? 0:56
Hey Kyle! In this case it's probably to do with thickness and surface area of the meat - as this was a thin cut and has more surface area (relative to the chicken and pork) there's more surface area for the smoke particles to land on, and being thin means it won't take as long to get smoke into the middle. Beef is also more porous than chicken and pork so easier for the smoke to penetrate the surface.
- Marcus
@@BBQExperiments cheers! Also, I’m this this many days old when I realised that mesquite is a tree… kinda shameful😂. I’m not sure what I thought it was..
Post oak and hickory are what we mainly use. Pecan is nice as well
well presented, thanks! subscribed
Thanks, great to have you aboard!
Mesquite is great with beef and even some fish. Chips are great in some instances, but they smolder more than anything. You need chunks and burn it cleanly to get a good coal bed. Otherwise you overpower the protein. There’s a reason why many top restaurants cook with it in the states - open flame and bbq. Good video 👍
Thanks! I didn't realise mesquite was a popular restaurant choice... interesting! It's not very common in the UK so I don't come across it often. Good tip on chunks over chips.
how do you feel about wood pellet grill like the Traeger
@@rebeccasand7252 very convenient in many ways - you set it and forget it. While I’m not a fan of cooking with pellets (“sawdust”), it can be great choice for backyard cooks and novice alike. I like offsets pits, but I suppose it would matter where you live (climate, wood resources, cost, and mostly preferences). Either way, it’s super convenient being able to walk away while cooking. Good luck.
I like pecan and hickory mix.
You should do Pecan as well. It's my favorite for beef followed very closely by oak.
Thanks - going to try pecan next!
Yeah Pecan my favorite.
Pecan🎉
I got some pecan at the weekend, looking forward to trying it out for the first time!
@@BBQExperiments you will not be disappointed. It's my favorite wood for beef.
I usually use post oak because it's pretty universal and it's local in Texas making it the cheapest but i like Apple because it's really forgiving so it can be put on pretty heavy. Mesquite is good when burned down to charcoal first.
I'm a big fan of post oak. I just wish it was easier to get hold of over here!
Big Mesquite fan here. Mesquite's one of those woods that's different enough you tend to have to make some adjustments on the method to get a good product. In my experience, you are much better off with chunks over chips with mesquite, and it burns so hot you tend to have to choke the oxygen a bit more on it compared to the others.
It also really, really needs you to be running a clean fire for optimal performance; it's so strong, any bit of off-flavor smoke will come out a lot more in the final product.
Also, another favorite wood of mine is pecan; it has a nice gentle, sweet and nutty smoke flavor that comes out really nicely on pork, chicken, and sausage. You should give it a try if you can get your hands on some.
Really interesting and that makes total sense about needing the fire to be clean. Good point about chunks too - they're pretty tricky to get this side of the pond. I've heard very good things about Pecan so that's definitely next on the list to try out!
True, Mesquite has a reputation to smell like Kerosene unless the fire is managed to be extra clean. Also, Mesquite charcoal is my go to for grilling. Edit: I buy smoked turkey breast for commercial application. My top pick is Mesquite. It does not overpower the turkey at all. It boils down to technique.
I’m lucky enough to live in the southwest us with nothing but mesquite trees for miles around
Oak is an excellent wood for steaks!
It's hard to go wrong with oak!
Among these, I like oak and hickory. You should try pecan that has a good flavor as well.
In America we also have Pecan and Citrus wood, especially down south. Excellent for smoking
I'm going to be testing some pork butt on pecan in the next few weeks - looking forward to it!
That is a cool experiment. I sort of agree with your ranking, and your conclusions. However, setting mesquite aside, in a blind taste taste, I doubt you'd be able to identify which is which. I often lean towards a combination of hickory and peach, or hickory and apple
buried under the coals. Setting them under the coals, they will smolder at temperatures that will produce a better smoke aroma.
One may throw couple small chunks on top to get the smoking started. My top choice is Post Oak, cause the biscuity smell coming out of the smoker is heavenly.
Agree, it's pretty subjective and gets even mirkier if you start blending combinations! Good tip about burying the chunks under the coals.
@@BBQExperiments Harry Soo often gets annoyed when seeing people leave the chunks exposed.
lol Here is a video that explains it, skip to 2:10 Science of Smoking Wood Lignin How-To by BBQ Champion Harry Soo SlapYoDaddyBBQ
Just watched his video on this - really helpful thanks!
I love cherry wood and red oak. I usually use cherry with pork and poultry and with beef i use red oak, hickory and pecan. Typically with smaller cut of meat like steak i use as little charcoal as i can so the meat doesn't cook up quick to allow a longer smoking session.
Smart! Makes me wonder how a cold smoke would turn out.
Do you find red oak noticeably different to other oak varieties or is it just what's available to you?
@@BBQExperiments first off great video I liked it and sorry for a late reply. Hope all is well with you and yours🍺🍻🍻
I have had post oak aka white oak not a fan of it. It reminded me of cigarettes, when it burned it smells like cigarettes thereforemy ribs tasted like it. I'm in the northern midwest of the States an area called Detroit Michigan and with all the oaks we do have here it is actually hard to get ahold of and wayyyy over priced.
I ordered a couple big bags of pre-cut mini logs made by Old Western from the Academy Sports and Outdoors app. It was alot better than post oak for me. I recommend it if you can find it. It has more of a milder tangy smoother flavor than post oak.
No beech?
Funnily enough I use beech a lot as there's a lot of it locally but I'd ran out when filming this video. It's currently my go-to charcoal as well.
@@BBQExperiments Beech is my go to and has been for years the flavour is amazing
Great experiment! I personally like hickory the best for beef🔥
Thanks! Yea I'm a big fan - I find it overpowers a lot of foods but it just works with beef 🤤
I like mild smoke flavor. Cherry and apple are good.
Oak or Pecan are my favorites for beef.
Jack Daniels chips with Beef is my favorite.
❤ very helpful
Should have tried Pecan !!! Hands down the BEST far as I am concerned
Mesquite and pecan mix
Oak is great. Almond wood is my go to.
Please tell me it has a marzipan taste 🙏🙏🙏
I use pecan for all my beef, apple for pork, chicken, turkey
Great choices!
Pecan.
I've not tried it but I picked up a bag of chunks a few weeks ago after the amount of comments recommending it - looking forward to it!
Pecan,apple and maple mix
I need to try more blends!
One species of wood is not going to give the same flavor every time. Wood that is harvested when the sap is running will taste different than wood that is harvested in mid summer or when the tree is dormant. Simply saying oak or maple leaves a lot of variety. Is it red oak, white oak, pin oak, etc.? Sugar maple, red maple or Japanese maple? An interesting experiment would be to take branches from one tree at different times of year and comparing them.
Really great point and that would be a very interesting experiment!
No pecan?!?
I picked some up after all of the recommendations in these comments!
@@BBQExperiments what’s your conclusion?
@@sportfanatic5339 Bloody lovely. I've only done some shrimp so far, but have a lot of pork butts in the freezer that I think I'll try with it next.
@@BBQExperiments in one of your future videos you should do some blended wood experiments if you haven’t already. I’ve mixed apple with hickory, post oak, and pecan. My favorite so far is apple with pecan. Next I’ll be trying maple with hickory, post oak, and pecan. Keep us updated.
I actually like cherry with beef; the combination of flavor and color is awesome. New subscriber here!
I can imagine it working really well with short ribs, what cut do you tend to do with cherry?
@@BBQExperiments Thanks for the response. I usually smoke eye of round with cherry, then slice it thin for sandwiches.
Pecan is my favorite.
I've not tried it but I picked up a bag of chunks a few weeks ago after the amount of comments recommending it - looking forward to it!
South American mesquite is, by far, the best smoke wood for everything! Here in Hawaii we call it kiawe wood…
I was in Mexico last week and had a tonne of chicken and beef on mesquite. Absolutely incredible! I think the key with mesquite as others mentioned here in the comments is the high temperature and using it for hot and fast.
None of those. Get yourself some pecan wood. You won't look back..... JMO
I've picked up some pecan and a kilo of shrimp, can't wait to introduce them to one another 🔥🍤
Hickory hits the spot 4me
Cooked some shrimp on Hickory just now, delicious!
really, no beech ? 😞
Funnily enough I use beech chunks and charcoal a tonne as it's quite common where I am in the UK but had ran out of it for this experiment 🙁
for me I use fruit wood on pork... nd hickory or mesquite on beef...
Good choice!
Now mix all those together....You'll thank me after! Lol. I use alder, apple, hickory, maple, and mesquite!
That's quite the blend! 😄 Is it a pretty strong smoky taste as hickory and mesquite I would've thought overshadow the fruit woods?
@@BBQExperiments Nope... I used to use Lil' Devil pellets but they went out of business a few yrs back, now I mix pellets to get the taste Lil Devil put out or raw woods in my wood burning bbq!
@@BBQExperiments The easiest way to explain it is. You taste what you smell. It's the perfect balance.
You forgot the best one….pecan all the way
Definitely going to try pecan next time after all these comments! It's a shame it's so tricky to get hold of this side of the pond
@@BBQExperimentsand just like mesquite, pecan is only available in chip form in the UK which isn’t great.
@@invisiblekid99 I managed to pick some KJ pecan chunks up at the weekend from ProSmoke after all the comments - I think they do delivery but if not you can also grab them on BBQ Land. They're quite pricey though - about £25 for a small bag 😅
@@BBQExperiments Oh cool. I've just ordered the very new Masterbuilt XT gravity charcoal smoker from ProSmoke, so mugh give the chunks a try, but yeah thats pricey, Ouch.
@@invisiblekid99 Nice - I've heard great things about the XT. Sounds like you've got a fun BBQ season ahead!
Only recommendation is to add pecan
Ca live oak for me
Pecan
I've not tried it but I picked up a bag of chunks a few weeks ago after the amount of comments recommending it - looking forward to it!
Here in Texas post oak is our go to. Good smoke flavor but not too much, good medium.
I agree.
It is great!
That's crazy everywhere in East TX they used mesquite. I'm from Memphis we use oak and hickory blend. And if u can find black walnut wow.
My initial knee jerk reaction before watching was to facetiously comment “British: opinion on bbq disregarded” but have to say after watching I agree with you on literally every point
In recent years us Brits have become quite adept at making things go up in smoke 😁
A lot of pros mix woods.
On a personal note, I like maple syrup on beef and pork. I mean I REALLY like it…😂
Maple syrup on beef!? That's a new one for me!
@@BBQExperiments eh, I like it on just about everything, truth be told…
I find mesquite very strong. Needs plenty of BBQ sauce. The BBQ restaurants around Fort Worth put a lot of sauce on their brisket. The taste if find is bitter which is why it needs sauce. It is good but not one of my favorites.
Interesting, hadn't thought of balancing it with a sweet sauce but that makes sense! I had a lot of mesquite cooked food in Mexico recently which was always balanced really nicely with the acidity/sweetness/spice from the salsa and lime juice
Ok, but, 1 hour vs 10 hours smoking doesn't provides the same taste ...
Good point. I'm also not convinced the coals were burning hot enough to get the best smoke flavours out of the chunks. Still, it was a useful to taste what difference there was but there are a few things I'd do differently next time around.
@@BBQExperiments agree, for me oak is the best choice, specialy for brisket or ribs
The fat could be also a good thing to keep smoking flavor on thé meat
Your missing pecan.
I picked up some chunks a few weeks ago after all the comments here recommending it, looking forward to trying it out!
I personally find mesquite lump charcoal with hickory chips is the best you can do for steak. Beef ribs and brisket like mesquite and a little oak maple or apple added in. Oak is kind of mid.
Using mesquite lump charcoal is interesting - I'm guessing you get the flavour but not as overpowering as if you used mesquite chunks.
Hickory that's the only wood but really they all taste the same to me.
Agree the difference between smoking woods is a little exaggerated sometimes but there's definitely a clear difference between strong wood smokes (hickory, mesquite) and milder tasting ones (mostly fruit and nut woods). Within those categories it can be fairly negligable.
Alder.
I haven't tried alder - is it quite a mild smoke?
@@BBQExperiments it a mild smoke
Careful you don't lose your fingers mate!
It's a good job I filmed this before my new knife sharpener arrived 😬
REALLY…REALLY
Beech
Get some black walnut smh
Haven't tried smoking with walnut, sounds great!
Pecan is #1 end of story....
I'd say so with the amount of recommendations its had in the comments!
For beef and pork, I go with oak or hickory. For chicken, cheese, and fish, I use apple or alder. And maple goes with everything.
And, lastly I won’t use mesquite for anything. It doesn’t agree with me.
Nice to hear someone smoking there own cheese - I'm hoping to do more cold smoking later this year and cheese is high on the list!
@@BBQExperiments. Be sure to keep the temperature very low so you don’t melt the cheese; and wrap the cheese in plastic after smoking. Put it in the fridge. Wait about a week or two. Should be good to go.
The one with most carcinogens.
First of all, you don't smoke steak, you grill it. And, you don't use mesquite for smoking. Mesquite burns hotter than the other woods, and when grilling imparts a much milder flavor than when smoked. For a proper steak, say ribeye, you want it grilled hot and fast to control doneness and tenderness. Mesquite is my first choice for grilling steak, oak next. Fifth generation Texan here, we know a bit about grilling and smoking beef.
Interesting point about mesquite - I don't use it often as it doesn't grow here, but that makes total sense that it'd be better suited to grilling.
And I'm with you on grilling > smoking for steak. As mentioned in the video, the choice to use steak was unusual and a compromise to run this experiment more fairly - a more typical smoked cut like short ribs/brisket would've taken several days and cost a fortune. Using the steaks allowed it to be a fairer comparison of how the different wood smoke tasted with beef - just at the expense of it being a slightly weird cut for smoking!
But yes - if I'm doing steak, I'm grilling it 100%.
@@BBQExperiments If you are ever near Austin, let me know and I'll take you to the best bbq of your life.
@@BBQExperimentsyour problem with smoke flavor was the time you had it in the smoke. Try a lower heat temp which will allow you to smoke it longer to insure the smoke drowns it and then you can cook it to the doneness with reverse searing.
Agree with mesquite, fellow Texan here as well with Mexico in my blood -- Mesquite is always our #1 choice for grilling any steak, fajitas or even chicken. Can't beat that smoky mesquite flavor in a grill.
@@jaimemunoz8513 I'm visiting Yucatán Peninsula in a few weeks (first time in Mexico) - any recommendations of what I should add to the to-eat list? I've heard a lot of good things about Cochinita Pibil
What? No ash. Blasphemy!!
If it's any consolation it's my go-to for lump charcoal! It's not one I use much for smoking chunks - what do you tend to use it on? Beef - or anything and everything?