Quote:
Originally Posted by calgarychef
Duramaximos, poplar seems like it shouldn't be any good doesn't it? I worked at a restaurant that used apple wood at 600 bucks a cord in a wood fired oven, one night I tried some poplar and although it burnt up faster the food still tasted nice. If I was smoking I'd choose apple over poplar given a choice but I wouldn't hesitate at all to use poplar. I think the key is to lightly smoke with the stronger woods.
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There is no shortage of it in these parts
I'll give it a shot.