Up in Smoke: All About Smoke Woods for Grilling #infographic #Food #Wood #Pairing
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Smoke Wood: Wood and Food Pairing  Use these woods for the Cave Tools smoker box. Which you can get at 20% off here: http://cavetools.com/socialwbpromo

Smoke Wood: Wood and Food Pairing Use these woods for the Cave Tools smoker box. Which you can get at 20% off here: http://cavetools.com/socialwbpromo

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Types of Wood -- Love Apple and Cherry; found the Pecan to be a bit bitter (Mesquite and Hickory are suppose to be similar); want to try Oak or Maple if I can find them

Types of Wood -- Love Apple and Cherry; found the Pecan to be a bit bitter (Mesquite and Hickory are suppose to be similar); want to try Oak or Maple if I can find them

8 Easy Tips to Smoking Meat Like a Pro - The first step to bringing out the robust flavor of ribs, brisket and other meats is selecting the best meat smoker and deciding which fuel option — charcoal, electric or gas – works best for you. Smokers are fueled by propane gas, electricity or traditional charcoal briquettes. The fuel in turn heats wood that generates smoke.  http://www.odumagazine.com/8-easy-tips-to-smoking-meat-like-a-pro/

8 Easy Tips to Smoking Meat Like a Pro - The first step to bringing out the robust flavor of ribs, brisket and other meats is selecting the best meat smoker and deciding which fuel option — charcoal, electric or gas – works best for you. Smokers are fueled by propane gas, electricity or traditional charcoal briquettes. The fuel in turn heats wood that generates smoke. http://www.odumagazine.com/8-easy-tips-to-smoking-meat-like-a-pro/

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Congratulations, after four solid days of basic grilling advice, you're pretty much an expert. It's time to graduate to the next level—the introduction of smoke. I contend that smoke produced from charcoal will lend a very slight smokiness to food (the old, charcoal tastes better than gas debate), but you need to step up your game if you want real flavor out of your grilling medium.

Congratulations, after four solid days of basic grilling advice, you're pretty much an expert. It's time to graduate to the next level—the introduction of smoke. I contend that smoke produced from charcoal will lend a very slight smokiness to food (the old, charcoal tastes better than gas debate), but you need to step up your game if you want real flavor out of your grilling medium.

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Radically Diverse Australian Fungi Photographed by Steve Axford  http://www.thisiscolossal.com/2015/05/radically-diverse-australian-fungi-photographed-by-steve-axford/

Radically Diverse Australian Fungi Photographed by Steve Axford http://www.thisiscolossal.com/2015/05/radically-diverse-australian-fungi-photographed-by-steve-axford/

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Image result for smoking wood chart

Image result for smoking wood chart

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