Charcoal vs. Gas & Smoke Wood Guide: Which Is Better for Grilling?
It's one of the great debates: charcoal or gas? On this episode of Meat & Greet, Myke Stittsworth weighs in — and then goes deeper into the world of smoke woods and how they affect flavor.
From hickory to apple to cherry, different woods bring different flavors to your meat. Myke breaks down which woods work best with which proteins and how to use them whether you're on a gas grill, charcoal, or a dedicated smoker.
The Smoke Wood Breakdown
- Hickory: bold, classic BBQ flavor — best with pork and beef
- Apple: mild and slightly sweet — great with chicken and pork
- Cherry: fruity and beautiful color — pairs with everything
- Mesquite: intense — use sparingly, best with beef
- Charcoal vs. gas: the honest pros and cons
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
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