The wood you burn is as important as your rub. On a pellet grill it affects the bark, the smoke ring and the aroma coming off the cooker. Smoking woods range from strong to mild. Mesquite and hickory are strong and suit beef, ribs and pork shoulder. Oak, pecan and https://holdentvyza.vidublog.com/42148984/a-wood-pellet-flavor-pairing-guide