Hi Dr. BBQ:
If you were in the Philippines what local woods would you use for smoking? I figure mango would be a possibility, but I was wondering if there a wood traditionally used that I can use for American Style BBQ in the Philippines?
Most Filipino barbecue involves grilling, not smoking, with the exception of lechon, a whole young pig. There’s not much data on the woods used. Do not use mango wood, as it contains irritants and some people are allergic to the resins from mango, which is related to poison ivy. Your best bet is to use coconut shells. I used them to smoke-grill freshly caught snapper on Ambergris Caye in Belize, and the result was delicious.
Dave DeWitt for DR. BBQ