Oak and mesquite for beef. Pecan for poultry. Hickory for swine. Alder for salmon. Fruitwood (mainly apple) for all other fish, cheese, veggies, pastas, nuts, exct.
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I found what I believe to be a good source of mesquite in Missouri City today. Maybe a little pricey, it won't be overbearing based on how much I use. I just don't look forward to sawing all that into half logs. Those will fit in my cooker but barely. It works better when they are half that length. Mesquite is really hard, but I'm sure you know that already.
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I have lots of shag bark hickory and black cherry trees on my property. So, mostly hickory, black cherry and apple when I can find it around here.
I did score some white oak earlier this year. A huge one fell on a local walking trail and left lots of large branches - perfect size for my KBQ ;-)
For brisket and beef ribs I always start with a mix of hickory and oak. After a few hours move over to cherry since I have lots of that.
For ribs and chicken - cherry and apple.Comment
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Well I just added to my oak pile. A neighbor has an extremely large and old oak, with about a 100’ span, that worries me non stop as it hangs over one end of my property, over both my house and an out building. If it ever falls it’s going to demolish my house or theirs. It dropped a ‘small’ dead limb about 6†in diameter and 25 feet long on my out building the other day, putting a dent in the edge of the metal roof. I chopped everything 2†or larger into firewood, and get to go chase after a new 10’ piece of the edge flashing for the roof.
I guess the bright side is it missed the smoker, and I’ll burn some of that oak in a chicken cook today in the offset.Comment
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Oak - and I don’t always remove the bark. I use charcoal when I start, just to get a good coal bed. Saves an hour or two vs just starting with logs. Then add a stick when needed. For my pit, that’s every 30-45 mins to maintain 250F-275F, which is where wood seems to burn nice in my pit.Comment
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Oak and a few sticks of hickory.....bark and allComment
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I burn Oak 80%, Hickory maybe 15%, and then use Mesquite on occasion.Comment
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I use hickory right now but my cousin had a 100+ year old cherry tree die last winter and cut it down a few weeks ago. He gave me the wood so once this load of hickory runs out I'll be using cherry.
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Mainly mesquite as it is either free or cheap right now with all of the storms blowing trees down in the area.
My standard prior to this "wind fall" (get it?) was white oak.
My yard holds some seasoned pecan and some apple as well.
Oddly, my smokers seems to pump out smoke flavor profiles that are so similar, most cannot discern a difference flavor wise in these four different types.
I suppose the incredibly clean light blue smoke simply loses its characteristics in the burn.
Donno otherwise.
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HERE is a Link to several other Links regarding Firewood.Last edited by BBQ_Bill; September 8, 2018, 10:43 PM. Reason: Added a LINK to help those wanting more info regarding various firewood types.Comment
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White and Red Oak is what I mainly burn. I also have black cherry that I only use for pork. I have Apple and Ash coming out of my ears and I really only burn it in the fire pit.
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Post Oak/Pecan 50/50. Occasional mesquite.Comment
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When I was last in Belize, I stopped at a BBQ restaurant that was using coconut husks for fuel. The owner would pay local kids to fill wheel barrels and bring them to him. The Que was pretty good, but it had a very light smoke flavor. There was also a wild salt water croc, watching you eat your meal.....which was off putting.
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Lot of burr oak here. Some apple- kind of catch as catch can to find it. Just cut up some black walnut and mulberry for next year.Comment
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Oak, Mesquite (espinillo), Que baracho colorado and blanco. Occasionally some fruit trees if I can find them.Comment
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