The Lexington Collection
 
Pretty Polly
 
    A Backyard Barbecue Machine
 
The Firewood

Hickory is the traditional wood of Southern barbecue. Oak is perhaps most commonly used. The milder white oak is better than the heavier flavored blackjack and red oaks. A mixture of hickory and oak is a superb choice. Pecan, when you can get it, is the Cadillac of barbecuing woods, and walnut also makes a great fuel.


A pile of aged hickory is ideal for making coals.

Many fine barbecue joints use green wood. The sap and moisture in newly cut wood, unfortunately, yields a strong tasting smoke. Accordingly, wood that has been aged for up to a year will generally produce the best smoke for making barbecue over live coals.


Wilber's "grocery store" contains hickory, pecan, dogwood, and oak wood.
 

All other fuels -- especially that great bane of barbecue, gas -- are unsuitable for use in making pulled pork barbecue.

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The Cooking With Wilber Collection