Hickory Smoke

[Draznnl]

I used to cook with hickory a lot. Lately, I’ve been using oak almost exclusively. Sorry to learn of your affliction. At least you were able to find the cause and devise a solution.

[jfmorris]

I've been using oak as well, mostly because I have a ton of firewood that needs to get used somehow after converting my fireplace back to gas logs. I don't really notice a difference, and stuff still tastes smoked with the oak...

[Finster]

Certainly seems plausible.
I count my blessings everyday that I, and my offspring, have no food borne allergies or issues
Fortunately for you there are many other options for getting your smoke on 👍

[rlozinak]

Hickory is what I use, I have had no issues with it.

[tstalafuse]

It does me as well. I also get a really raw throat from Hickory, but not other woods. The best I have come up with is to sit as far down wind as I can and take lotsa ant-acids.

[Steve R.]

Maybe just sit upwind?

[Bogy]

Smoke always blows towards whoever is bothered most by it.

[jfmorris]

Sounds like an allergic reaction. I'm allergic to hickory pollen, which is unfortunate, as I live near a road called "Hickory Hill", and yes - a goodly number of hickory trees in the area. I don't think the wood smoke every caused a reaction though.

[fzxdoc]

I'm a hickory-with-pork cook as well, but in both the PBC and WSCGC, a little goes a long way, flavorwise. In the WSCGC where I add 4 to 5 small chunks of wood for a long cook, I mix the hickory with a fruit wood like pear.

So far no tummy problems. It's interesting that a certain type of wood smoke would lead to indigestion. I wonder what the biochemical mechanism is as compared to other upset stomach usual suspects like spicy food or alcohol.

Kathryn

[CandySueQ]

I have no idea what my allergy is. I do know that I experience throat and swallowing difficulties with MSG and like compounds. Over time, that seems to have lessened but if MSG is at the top of the ingredients list, I don't use it. Fiesta's Uncle Chris' Steak Rub (MSG is #2) led to this discovery.

[Old Glory]

Every so often I get really bad acid reflux after eating BBQ. I generally use apple, cherry, maple, and oak. Though I do have a box of hickory chunks that I mix in every once in a while. Just remembered most of my pellets are hickory. I never paid attention to which wood I used when I get the acid kick back. Something to keep an eye on.

Thanks for the heads up.

[smokin fool]

Cherry and Pecan are my go to chunks, sadly rarer than hens teeth up here right now.
Haven't found pecan chips or chunks in well over a year and now cherry chunks seem to be drying up, chips can still be found.
I have no problem with Hickory just prefer the other two more.

[Purc]

I have been seriously smoking meats for 6+ years and I just really can't tell the difference in taste using different woods. I can tell if I over smoke something but using different rubs, brines etc, I find it hard to tell hickory, cherry, oak etc. I can tell what rubs I like or dislike but when it comes to different woods, I am at a loss. I know that certain woods should impart certain benefits to the protein that you are smoking, and certain woods are traditionally used for certain meats, Am I the only one with this issue?

[Bad Hat BBQ]

I like Hickory for "Live Fire" cooks...Steaks especially

Generally, use oak or cherry for smoking

[Washblue]

The hickory I generally use is stored for 2 years…
I’m sorry you have this problem with hickory, CandySueQ…
It’s good you know the problem, tho…
I am using hickory for chicken on Monday I’ve kept for over 2 years and need to get back in my rhythm…