Just read that Myron Mixon only uses a single type of wood for all his competition cooks

I was going through an old interview from a Texas Monthly article and he said he only cooks with oak, no matter the meat. I always thought the top guys used different woods for pork, beef, and chicken. Has anyone else stuck with just one wood and had good results?

2 comments

2 Comments

danieltaylor1mo ago

Ran a whole season with just hickory for everything. The judges never complained, and it kept things simple. Consistency matters more than mixing woods sometimes.

christopher3851mo ago

Wait, he only uses oak for chicken too? That's wild to me, it's such a strong flavor for white meat. I guess if you know it inside and out, you can make it work. Just proves there's no single rulebook for this stuff.

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