Are you using the best smoking wood for your BBQ chicken? In this sixway test, we put Oak, Maple, Cherry, Hickory, and more headtohead to find which wood brings out the best flavor in BBQ chicken and gives the perfect balance of smokiness and flavor.

Marcus explains the principles behind pairing wood smokes with meat and why you don't need to use those complicated pairing charts – you just need to understand the principles behind them. You can then pick and choose the best BBQ woods that are available to you to create delicious mouthwatering smoked chicken.

Subscribe for a weekly BBQ experiment here
   / @bbqexperiments  

Question
What smoking woods do you most like using and do you pair based on the meat?

Table of contents:
00:00 Introduction
00:12 Why chicken breast?
00:32 Setting up the smoker
00:56 How to pair smoking woods
03:45 Tasting the Apple Chicken
03:59 Tasting the Cherry Chicken
04:29 Tasting the Maple Chicken
05:11 Tasting the Oak Chicken
05:53 Tasting the Hickory Chicken
06:29 Tasting the Mesquite Chicken
07:09 Which smoking wood should you use?

About BBQ Experiments:
Hey I'm Marcus and each week I run an experiment testing something BBQrelated to help you level up your BBQ knowledge. From busting BBQ myths like "If you're looking it ain't cooking" to injecting copper sulfate into chicken to learn whether dry brine outperforms wet brine, this show is unapologetically for the nerds of BBQ.

This video is NOT sponsored and all products I use or recommend are genuine (and paid for with my own money). Some of the links in the description may contain affiliate links, which means if you buy something we receive a commission which helps fund my butcher's mortgage.

WATCH NEXT
   • Testing 11 Foolproof Ways for Crispy ...  
   • Is Brining Chicken Worth Doing? (Brin...  
   • Ultimate Beer Can Chicken Battle: Whi...  


#bbqwood #smokingwood #bbqexperiments