Favorite Smoking Wood

[LA Pork Butt]

What is your favorite smoking wood - for pork, for beef, for chicken, for fish? Do you use chips or wood chuncks?

[Huskee]

Pork = ash or apple
Chicken = apple, cherry or peach
Beef = oak
Fish = apple (alder is popular with fish but I've never used it)
I always use chunks or logs. Chips, for me and my cookers, are a waste. I have used a handful of chips on my gasser though, I suppose they're handy there for quick cooks.

[_John_]

I like hickory on everything, a little oak is good too. I usually do apple with ribs but I found some peach and will be using that on ribs today. Try using the search, which is hit or miss for me, but I remember a survey for the most popular woods and there were tons of comments.

[Danjohnston949]

Apple wood is pretty much my go to, I will add some Hickory or Oak for a little more flavor. I prefer chunks over chips! Happy Labour Day, Dan

[Jerod Broussard]

Cherry.....

[richinlbrg]

Beef = whiskey barrel oak
Pork = Apple
Fish I don't usually use any wood, but apple when I do

[Mosca]

Out of habit:

Apple or cherry for pork
Hickory for beef
Pecan for chicken

But I don't think it matters a whole lot.

[Jerod Broussard]

Just to clarify, I like the way cherry smells while smoking.

I've tried various kinds when smoking sausage, can't tell what was used when it comes down to consumption.

However, I don't want nothin' but cherry for my fish.

[LA Pork Butt]

I like your thoughts. Right now my favorites are pork - hickory, beef - mesquite or oak, chicken - pecan, but sometimes apple, peach, or cherry, fish - citrus or alder. I like chuncks better than chips, but I do have an old cast iron smoker box that's molders chips without soaking for short cooks.

[Jerod Broussard]

Some type of oak when just running splits, reason, that's all I can get economically out here.

[JeffJ]

Pork - hickory and/or apple
Beef - Pecan and/or cherry
Poultry - Apple (hickory for Buffalo wings)
Fish - Apple
Lamb - Cherry

[smarkley]

Apple, Cherry, or Mesquite

[(fuzz)]

I go for consistency. If we had post oak around here I would use that. But we do not so I use elm. Elm is often included on lists of woods not to use for smoking but there a number of different species--maybe some are better than others?

Logs.

[Willy]

I ain't good enough to taste the difference between various woods. I generally use pecan (readily available and cheap) and apple (trimmings from my own trees.). I have used mesquite too and while some folks say it's too harsh, I find it fine. Does anyone have any thoughts about using the charcoal with wood chips in each briquette?

[Spinaker]

Beef: Hickory (never used oak though, wanna get into that after reading the Manifesto)
Pork: Hickory/Apple/Pecan
Chicken: Apple/ Wine Barrel
Fish: Pecan/Apple