I don't know if this is done anywhere, but I wonder how it would taste if a cook threw in a few chips of the heart of a sandlewood log soaked in water for the extra smoke--in with the oak, hickory and/or mesquite. Or maybe just chuck in some sticks of incense (condensed heart-of-sandlewood powder) into the pit along with the oak/hickory...?
It could be bizarre and disgusting, or nearly heavenly, who knows... Maybe an experiment with a blend of oak and sandlewood on some chicken first.
Last edited: Aug 20, 2023