I went ahead and bought some Jack Daniel's wood chips this weekend for the first time. Definitely a little more expensive but thought I would give it a try. Two questions:
1. Is there a particular meat that is recommended. My chart simply says "red meats" so I assume it is fairly strong smoke.
2. Is there really anything special about this or is it really going to be the same as using ordinary oak. Note, that oak is one of the few flavoring woods I haven't used so I will not be able to tell if there is a difference.
As always, thanks for the advice.
League City, TX