Favorite wood(s) for smoking?

thOMpson · Posted: Sep 28 2005 Post subject: Favorite wood(s) for smoking?

Mine are as follows:

Pork - Apple & Hickory
Beef - Mesquite & Oak
Chicken - Apple & Oak
Fish - haven't smoked any yet

Yall?

mds2 · Posted: Sep 28 2005 Post subject:

Apple. Or crab apple.
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OkieJay · Posted: Sep 28 2005 Post subject:

Oak for everything as a base fuel and flavor.

Then I add some Apple for ribs and pork.
Pecan or Hickory (less Hickory) for beef and chicken/turkey.

I like the sweeter taste in pork and the stronger taste in the rest.
Jay
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allsmokenofire · Posted: Sep 28 2005 Post subject:

2:1 mix of oak/pecan or oak/hickory(mainly for beef)
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bigabyte · Posted: Sep 28 2005 Post subject:

Beef: Oak and Hickory, or just Hickory. All depends on the Oak supply.
Pork: Hickory and Hickory and more Hickory, with just a touch of Hickory.
Chicken: They get what the Beef or Pork are getting. Haven't devoted a smoking session to Chicken yet.
Squirrel: Haven't tried yet, but I'm thinking Oak or Chestnut.
Rabbit: Haven't tried, but Apple couldn't hurt.
Gopher: Haven't caught one yet. Hedgeapple on those suckers for sure!
Porcupine: I'm thinking Honeylocust or other thorny tree.
Jackalope: Can't go wrong with Pluot (you know, the plum/apricot hybrids).
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thOMpson · Posted: Sep 28 2005 Post subject:

OkieJay · Posted: Sep 29 2005 Post subject:

bigabyte · Posted: Sep 29 2005 Post subject:

roxy · Posted: Sep 29 2005 Post subject:

You guys smoking mid week... and in the morning too. You got to leave the mexican salt till the weekend. Wink

I have been using Black cherry as I got half a cord for 10 bucks, so I would have to say cherry.
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(SIC) BBQ · Posted: Sep 29 2005 Post subject:

I really like mesquite for almost everything. I find hickory way over powering.

Jason
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mds2 · Posted: Sep 29 2005 Post subject:

(SIC) BBQ · Posted: Sep 29 2005 Post subject:

It might have alot to do with taste, The hickory might be to much for me because I don't like the flavor as much as mesquite. I picked up some apple but I'm waiting for it to dry out.

Jason
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Backyard Rubs "Rub It With The Best"

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krazylegs · Posted: Sep 29 2005 Post subject: woods

I use oak and apple on pork
and apple on chicken
and oak only on beef.

mikekilian1947 · Posted: Sep 29 2005 Post subject:

I normally use hickory chuncks. I used to use chips before I had a smoker, but now I feel that chuncks work better. I like Mesquite for turkey. I have not tried apple or other fruit woods, however, I'd like to. Regardless, I have found out the hard way that there is such a thing as too much smoke.

Mike
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ShaggyC6593 · Newbie Joined: 14 Aug 2005 Posts: 65

I use whatever I can get which around here is

Oak
Apple
Cherry
and Hickory.

I prefer Cherry and Oak but any of the above is good to me.

Doc1680 · Posted: Sep 29 2005 Post subject:

I've only smoked pork. But I've used hickory, oak, apple, pecan, maple, and Jack chips. Don't really care for mesquite. I tried some brisket done with it and (maybe it was over smoked) it seemed a bit strong. I love the maple though. Nice subtle sweet flavor. My step mom got me some tabasco chips and some chips made from wine barrels last week. I can't wait to see what kind of flavor they bring to the party.
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

roxy · Posted: Sep 29 2005 Post subject:

Dawg:

You have some good taste there my friend, one of the best whisky's made in Canada.
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LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

mding38926 · Posted: Sep 29 2005 Post subject:

Would definitely be interested in hearing how the jacks Chips worked out.....

Personally I generally am using cherry chunks over royal oak lump
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CHRIS 1237 · BBQ Fan Joined: 15 Jun 2005 Posts: 229 Location: PA

I have been using apple or peach lately