Wood Smoking Flavor Table

[Santamarina]

I cook nearly everything with oak. My local wood guy always has it. Tried almond a few months ago. It was nice and mellow. It’s flavor worked well with pork, which I usually do with a sweeter rub. Didn’t care for it with brisket.

Though as as others have mentioned: the real key is a good quality fire.

[Mosca]

I'm pretty sure that if someone asked me to identify what wood was used to smoke something, I couldn't do it.

[EdF]

Inclined to agree, but I do notice differences, just not identifiably for the most part.

[Mosca]

I think I could guess mesquite, but that's about it, and only if I knew it was a choice.

[JGo37]

Mesquite, Hickory, or Neither. I can do that, because that's what I use. Others - Oak & Apple e.g. - are too light for me to catch.

You also have to figure your cooker is seasoned by the strongest wood you use, and imparts a pinch of that each time.

[ssandy_561]

I use oak and apple for most everything. I can get both for free most of the time. I’ll use cherry for color if I want that mahogany shade to the meat.

[Ricardo]

Has anyone tried Wax Myrtle? I think it’s also known as Southern Bayberry. It’s native to these parts of FL and it has some aromatic foliage and berries. I understand the berries were used to make candles back in the day. In any case, just want to see if anyone has some experience with this specific type of wood.
Thank you,
Ricardo

[EdF]

Sounds kind of resinous. Not sure that would be a choice of mine. But that's just speculation.

[JGo37]

I'd be using tons of coconut husks if I were in the Sunshine State.

[Ricardo]

EdF
It does seem resinous to me as well.

@JGo37
Will have to give coconut husks a try one of these days.

Cheers,

[wcberner]

Clean fire is king, wood species selection makes a lot less difference than quality wood and good fires.