SMOKE BREAK: Morning wood

<iframe src="//rcm-na.amazon-adsystem.com/e/cm?o=1&p=48&l=ez&f=ifr&linkID=dde6d666086a45edd13dfe9d4c1620bb&t=beardbq-20&tracking_id=beardbq-20" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe><iframe src="//rcm-na.amazon-adsystem.com/e/cm?o=1&p=48&l=ez&f=ifr&linkID=dde6d666086a45edd13dfe9d4c1620bb&t=beardbq-20&tracking_id=beardbq-20" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe>013

Don’t overly obsess over the kind of wood you use when you smoke. It’s pretty basic. Obviously the type will depend on your equipment, but if you’re trying to find the right wood to pair with your food, it’s not as big a deal as you’ve probably been led to believe. You can’t really go wrong with fruit wood like apple or cherry. You might try experimenting with oak, hickory, and mesquite. But, otherwise, like most things in barbecue, it’s about process, as well as trial and error. Relax and enjoy your wood…er fuel.