One Place You Can Smoke: Your Backyard

Most people find smoking offensive. Communities and states have even banned smoking in various places of business and government buildings; even hospitals have joined the bandwagon.

But smoking is OK just as long as you smoke hickory, apple, maple or a wide variety of woods found throughout the United States. And no place better to fire up a hickory sapling than your own backyard.

Some folks use one wood when they smoke/BBQ and I guess it depends on what type of meat you are cooking 'low and slow' because different woods impart different tastes.

We have a place in Springfield, MO. called "Outdoor Home." Aside from grills, smokers, cookbooks, rubs and accessories you cannot find a wider selection of woods. I'm going by memory here, but woods include Sassafras, Plum, Peach, Wild Cherry, Persimmon - more than 20 types of woods. 

Recently I've found Apple and Hickory impart a wonderful flavor. But for ribs, my all type favorite is a blend of sassafras and persimmon because they grow naturally in the Missouri Ozarks. One whiff of this blend, and you'll become a believer. The apple/hickory blend is good for brisket; for chicken or turkey try a maple, peach and cherry blend.

If using chunks of woods, soak in water overnight or longer; chips can be soaked for a shorter time. Do not over smoke your meat or you'll be sorry. Too much smoke makes the meat black versus a dark cherry color and it'll be bitter as hell. I've learned over my 25+ years of BBQ 'ing that when you first put the meat on the smoker, give it a damn good dose of wood and no more. Now, if it's a whole pork or big pork shoulder then add more throughout the smoking time. The one time, up front shot is for ribs, chicken and such.

The thing about BBQ is it's OK to experiment. Ask questions, read BBQ books, surf the Internet and learn some things. The first BBQ 'ing I did was at a resort at Lake of the Ozarks. It was a cookout type cooker with an adjustable shelf so I got my charcoal, way too much if I remember right, doused it in lighter fluid and proceeded to soak my wood chips. Once the fire was good, I threw on the chips, sit the chicken on the grill and went to work. I knew nothing of 'low and slow' so my burnt-to-a-crisp chicken was ready; it tasted good at the time, but there's been a ton of water under that bridge since.