I find Cherry wood will give a deeper color to pork or chicken when using it to smoke.
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Mesquite and oak for beef, venison, lamb
pecan and almond for poultry
hickory for pork
fruit woods and maple for fish, veggies, pasta, and cheese
alder for salmon
this is my choicesComment
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I know this has been going for some time and I've stayed out of it. Wood for smoking is what Harry Soo calls a 3 hour argument. If you can really tell the difference then you choose your favorite and stay with it. When I first started smoking on an offset when I moved to Texas in the 1970's, everyone was using mesquite. It burns hot and clean and does have a strong flavor component. In fact they still sell the Kingsford charcoal with mesquite that I really like and purchase every once in a while. I realize Texas is now all about Post Oak but for my money mesquite is still my favorite for beef. You just have to learn to control the beast and it gives you excellent results. Another testament to that a lot of local restaurants still cook with it exclusively as well.
So for all you haters and mesquite bashers, come on down to old Troutman's house and taste the mesquite. You'll be amazed !!!Comment
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Exactly this. Texas style and flavor got bit across the country in the mid 80s. So mesquite grilled everything, fajitas and tex-mex with neon signs and frozen margs got super popular.
I would gladly take the invitation, because that's the BBQ flavor I grew up with. -
In my past, I recall, some of the yummiest restaurant dishes I had were Mesquite Filet Mignon and Rainbow Trout. So I too, am partial to Mesquite. Q: With Mesquite, when should I cook it slow and low versus Hot and Fast? I cooked trout slow and low one time so far...Mesquite style.. and I also cooked Salmon...on Post Oak high...for only 8 minutes. Any suggestions?
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