Texas Monthly article on what woods to use

[rickgregory]

This is a great overview of the various common and not so common hardwoods and some opinions from pitmasters in Texas on each. Not that Texans know much about 'que...

https://www.texasmonthly.com/bbq/bbq-wood-guide/

[Troutman]

I saw that article, it is a pretty good overview from the basic Texas woods. Unfortunately nothing about fruitwoods and their place in the pit. Also, here's the anthesis of that article, the stuff is getting hard to source in general;

https://www.texasmonthly.com/bbq/bbq-wood-problems/

[bbqLuv]

Does fruitwood come in a rainbow of colors? Panhead Pink? Traeger Bronze? Green Mountain Green?

[Troutman]

PBR yellow?

[bbqLuv]

I am losing it in my old age. PBR Gold is processed into yellow thru the finest kidney filters.

[Jerod Broussard]

Loved the red oak I was able to obtain for my modified cheap offset. Two trees, one huge, fell without the main trunk contacting the ground. Multiple truck loads.

[texastweeter]

I use primarily red oak these days

[smokin fool]

When I started on my smoking adventure I was Mesquite or Hickory, the "traditional" smoking woods.
Now I rarely use them if ever, Cherry and Pecan dominate my smoking although I do like to add some Maple from time to time.
Also made the switch from chips to chunks which I prefer which leads to my next problem Pecan chunks have dried up around here over the last 18 months and Cherry is getting pretty scarce now too.
Tons of Mesquite and Hickory floating around, guess things do go full circle.

[texastweeter]

Pecan is another staple here in TX.

[Oak Smoke]

We have large red oaks and pecan trees in the yard. I get all the smoking wood chunks I need from them. It would probably cause an international incident if I tried to send you some wood from Texas. There’s no telling what kind of pest would crawl out of it when they checked it.

[Santamarina]

Other than the rare occasion that "Fred the Wood Guy" talks me into a wheelbarrow full of almond (it’s not bad…great with pork, similar to some of the fruit woods I’ve used) I’m an oak user.

My wood guy always has a huge stack of oak - either red or white. I mainly use white oak in my stickburner, and save the red oak for doing tri-tip on the grill.