About Any
I tried smokin' ribs with chunks of this tree and they turned out fabulous in my barrel cooker. I usually keep the temp at 240 to 250 F. If the wood is still a little green, it actually seems to work out better and last longer inside the barrel. Nice thing about both oak and locust is that they split rather easily, even when green. I cut the chunks into 7" to 9" lengths after splitting them down to about half the thickness of a firewood log.
Actually, I'm not sure it makes much difference. Honey locust works very well. I have a thornless variety growing in my front yard, and that smokes pork in grand style. Then I found in January a big thorny variety with thorns all the way down the trunk. I cleaved off the thorns with a sharp camp axe and processed the rest--almost 4 cords. Huge pieces, I had to cut several rounds in half to lift them onto the tailgate and haul them away.Good to hear from you Doc...
What Locust are you referring to?
I tried smokin' ribs with chunks of this tree and they turned out fabulous in my barrel cooker. I usually keep the temp at 240 to 250 F. If the wood is still a little green, it actually seems to work out better and last longer inside the barrel. Nice thing about both oak and locust is that they split rather easily, even when green. I cut the chunks into 7" to 9" lengths after splitting them down to about half the thickness of a firewood log.