by jonewer » 31 May 2016, 10:47
Well, I used some rosemary (both thick stem section and some leaves) to smoke up some ox cheeks, pork cheeks, and pork shoulder.
Also threw in a handful of cherry chips.
Verdict on rosemary as a smoking wood - Absolutely delicious flavour! but it needs to be used very sparingly. Its seriously powerful stuff and rendered some of the meat borderline inedible.
I will certainly use it again, but probably about a third of what I used before.