“Adding two or three chunks of wood to the coals adds a great smoke flavor to meat. I prefer pecan wood, which adds a mellow smoke flavor, but any good wood will work. And most barbecue sections in stores and supermarkets around the country, like Walmart, sell hickory wood, which adds a heavier smoke flavor. Oak is also a good option for a mellow smoke flavor.” TwoCountryThreeSellsAddWoodsStoresSmokeMeatSectionsCoalFlavorOaksSupermarketsChunksBarbecueMellowWalmartPecans Author:Johnny Trigg
“There are a lot of barbecue sauces. But I've been using Head Country barbecue sauce for 20 to 25 years, which is manufactured in Ponca City, Oklahoma. It's just awesome and has tremendous flavor. Many professional cooks use it and it can be found at Kroger and Walmart stores around the country. I use the Original, which has a white label and is a classic. But there's also a hickory flavor, called Hickory Smoke and one that has a little heat.” YearsLittlesCountryUseFoundWhiteCitiesOriginalsStoresSmokeLabelsCooksHeatClassicFlavorSauceBarbecueOklahomaWalmartBarbecue Sauce Author:Johnny Trigg
“Gas grills are a no-no. Gas is a petroleum product. Rather than a smokey flavor, it will add a a petroleum-based weird taste into your meat. However, if you already have a gas grill, you can bring in some smoke flavor by tightly rolling wood chips in tin foil really tight and placing them on the top of your burners.” IfsProductsTasteAddWoodsSmokeMeatGasRollingFlavorChipsTinPetroleumFoils Author:Johnny Trigg
