Do you know what makes barbeque so iconic? Of course, it is the smoke. Flashback to the ancient days. The smoke that came out of the wood was used to flavor and sweeten anything that was cooked.
It was also used in the preservation of some foods like meat for a long time. Now come back to today where the use of electric stoves and natural gas stoves are more popular for cooking.
Despite these innovations, the humble beginning and time-honored way of adding flavor to meats and other foods have not been forgotten.
Apart from time and heat people still see smoke as the third leg of barbeque and add wood to the fire. But do you know it is not just any wood? Different woods come with their unique flavor and aromatic element. To know the wood that is better suited for your chicken check below for the best wood for smoking chicken and other helpful information.
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