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Favorite Smoking Wood

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  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5515
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    Favorite Smoking Wood

    What is your favorite smoking wood - for pork, for beef, for chicken, for fish? Do you use chips or wood chuncks?
  • Huskee
    Administrator
    • May 2014
    • 15296
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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    #2
    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.

    Comment

    • _John_
      Former Member
      • Jul 2014
      • 2447

      #3
      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.

      Comment

      • Danjohnston949
        Former Member
        • Dec 2014
        • 4418
        • 1410 9th. St. N, Fargo ND

        #4
        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

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9858
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
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          #5
          Cherry.....

          Comment

          • richinlbrg
            Founding Member
            • Jul 2014
            • 1879
            • Leesburg, VA. (Northern, VA)
            • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

            #6
            Beef = whiskey barrel oak
            Pork = Apple
            Fish I don't usually use any wood, but apple when I do

            Comment


            • Dilla
              Dilla commented
              Editing a comment
              Where do you get Whiskey barrel oak?

            • Huskee
              Huskee commented
              Editing a comment
              Dilla I've gotten it from www.fruitawoodchunks.com they're a great source for many woods in case you haven't heard of them.
          • Mosca
            Charter Member
            • Oct 2014
            • 3614
            • PA
            • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

            #7
            Out of habit:

            Apple or cherry for pork
            Hickory for beef
            Pecan for chicken

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

            Comment

            • Jerod Broussard
              Moderator
              • Jun 2014
              • 9858
              • East Texas
              • Pit Barrel Cooker "Texas Brisket Edition"
                Weber One Touch Premium Copper 22" Kettle (gift)
                Slow 'n Sear for 22" Kettle
                Weber One Touch Premium Black 26" Kettle (gift)
                Slow 'n Sear XL for 26" Kettle (gift)
                Weber Smokey Joe Gold
                Weber Rapid Fire Chimney
                Vortex
                Maverick ET-732 White
                Maverick ET-732 Copper
                2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                Thermoworks Thermapen w/ Back light (gift)
                Thermoworks Timestick
                Cambro Model 300MPC110 w/ Winco SS Pans
                B & B and Kingsford Charcoal
                B & B Pellets

              #8
              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.

              Comment

              • LA Pork Butt
                Charter Member
                • Dec 2014
                • 5515
                • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                #9
                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.

                Comment

                • Jerod Broussard
                  Moderator
                  • Jun 2014
                  • 9858
                  • East Texas
                  • Pit Barrel Cooker "Texas Brisket Edition"
                    Weber One Touch Premium Copper 22" Kettle (gift)
                    Slow 'n Sear for 22" Kettle
                    Weber One Touch Premium Black 26" Kettle (gift)
                    Slow 'n Sear XL for 26" Kettle (gift)
                    Weber Smokey Joe Gold
                    Weber Rapid Fire Chimney
                    Vortex
                    Maverick ET-732 White
                    Maverick ET-732 Copper
                    2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                    Thermoworks Thermapen w/ Back light (gift)
                    Thermoworks Timestick
                    Cambro Model 300MPC110 w/ Winco SS Pans
                    B & B and Kingsford Charcoal
                    B & B Pellets

                  #10
                  Some type of oak when just running splits, reason, that's all I can get economically out here.

                  Comment

                  • JeffJ
                    Charter Member
                    • Feb 2015
                    • 2426
                    • Michigan
                    • Jeff

                    #11
                    Pork - hickory and/or apple
                    Beef - Pecan and/or cherry
                    Poultry - Apple (hickory for Buffalo wings)
                    Fish - Apple
                    Lamb - Cherry

                    Comment

                    • smarkley
                      Former Member
                      • Jul 2014
                      • 1426

                      #12
                      Apple, Cherry, or Mesquite

                      Comment

                      • (fuzz)
                        Former Member
                        • Jun 2015
                        • 57

                        #13
                        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.

                        Comment

                        • Willy
                          Charter Member
                          • Apr 2015
                          • 1854
                          • High Desert of the Great Southwest

                          #14
                          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?

                          Comment

                          • Spinaker
                            Moderator
                            • Nov 2014
                            • 10756
                            • Land of Tonka
                            • John "J R"
                              Instagram: JRBowlsby
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                            #15
                            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

                            Comment

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