Don’t have a lot of answers for you. I do a lot of cooking, so I’d guess the answer to why is that it adds a nice smoke flavor, like how you can buy smoked paprika, and that it would make for a fairly quick and easy drying process so it can be ground up. By the taste, I’d guess he just uses oak. If I got to pick, I’d say apple would be nice.
gotcha. i have so many questions, like “why smoke it? is it not earthy enough? which wood”
Don’t have a lot of answers for you. I do a lot of cooking, so I’d guess the answer to why is that it adds a nice smoke flavor, like how you can buy smoked paprika, and that it would make for a fairly quick and easy drying process so it can be ground up. By the taste, I’d guess he just uses oak. If I got to pick, I’d say apple would be nice.
oh good. i use apple, grey oak and peach