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Favorite Smoking Wood

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  • CandySueQ
    KCBS President, and Moderator
    • Jul 2014
    • 1536
    • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

    Favorite Smoking Wood

    #21.1

    Huskee commented
    October 16th, 2014, 05:25 PM
    Editing a comment

    Candy, since you've engaged in a wine-type discussion on the nuances of wood smoke flavors....if you had to pick ONE type of wood to use from here on out, what would it be...or what ONE would you pick for each meat type if like me you think each meat benefits from something a little different?

    If I could only ever use one I would pick apple no doubt.


    ------------------------------------------------------------------------------------------

    This post got me thinking!

    Hickory is the most popular smoking wood.

    My contest mix is 50/50 pecan and cherry pellet grill fuel, which is blended with oak prior to pelleting.

    Personal favorite is apple.



  • _Keith
    Former Member
    • Jul 2014
    • 187

    #2
    I love everything I've ever cooked using pecan from Mississippi.

    Comment

    • FLBuckeye
      Founding Member
      • Jul 2014
      • 568
      • Florida
      • Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.

        Two WSM's, 18.5", one with an extra mid section

        Maverick ET 733 and 732. ThermoWorks RT600C Thermometer & Thermoworks MK4. Two PartyQ's

        Kingsford blue bag
        Royal Oak lump for searing

        Have competed in two BBQ comps and plan on more this year

        Huge fan of The Ohio State University.

      #3
      Apple for me as well

      Comment

      • Neal
        Charter Member
        • Aug 2014
        • 25
        • Indiana
        • Weber Genesis
          Weber 22.5 Gold
          Pit Barrel Cooker
          Two Maverick 732 and one 733
          Thermopen

        #4
        Apple is my ''''go to" wood also

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9760
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #5
          I like hickory and apple mix

          Comment

          • Ernest
            Founding Member
            • Jul 2014
            • 3137
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #6
            Oak for beef
            Everything else Cherry and Pecan combo

            Comment

            • jlazar
              Charter Member
              • Oct 2014
              • 613
              • San Antonio
              • Backwoods Chubby G2
                Weber 22" Master-Touch GBS Kettle
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                Grill Beast 304 Injector
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                Foodsaver V4880

              #7
              Only one wood - Apple.

              If I could pick one wood for each type of meat, I would go with the following:
              Chicken/Turkey - Apple
              Ribs - Apple
              Brisket - Hickory
              Pork Butt - Pecan

              How does this compare to what you would use? I have never smoked fish. What would you use for that?




              Comment


              • Huskee
                Huskee commented
                Editing a comment
                Salmon= apple, peach, sugar maple, I hear alder being used for fish but I've never used it.
            • The Burn
              Founding Member
              • Jul 2014
              • 993
              • West Chester, PA
              • Gas Grill: NXR Tabletop/Portable Propane
                Charcoal: Weber Performer Silver (i.e., 22.5")
                Charcoal: Weber OTG 22.5"

                Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
                Smoker: GOSM Propane 38" 2-drawer
                Pellet: CampChef/Browning Deluxe PGP24LTD

                Thermometer: 2 Mavericks, Red backlit Thermapen
                Anova Wi-Fi Sous Vide

              #8
              I've really been using a wide variety of woods:

              Alder for fish
              Red Oak for Tri-tip and Brisket
              Pecan and/oak for other beef
              Apple, Peach or Sugar Maple for pork
              Cherry for chicken

              If I had to pick one only, I'd probably use pecan.

              One of these days I'll have to use the mesquite chunks that I bought some time ago. Too strong for the rest of the family, but I'll like it.

              Comment

              • Ernest
                Founding Member
                • Jul 2014
                • 3137
                • Dallas, Texas
                • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                #9
                I've heard horror stories about mesquite during my research and I have stayed away from it. I've never used mesquite.

                Comment

                • smarkley
                  Former Member
                  • Jul 2014
                  • 1429

                  #10
                  I use mesquite all the time... I like it. It is a little stronger so a little goes a long way.

                  Comment

                  • The Burn
                    Founding Member
                    • Jul 2014
                    • 993
                    • West Chester, PA
                    • Gas Grill: NXR Tabletop/Portable Propane
                      Charcoal: Weber Performer Silver (i.e., 22.5")
                      Charcoal: Weber OTG 22.5"

                      Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
                      Smoker: GOSM Propane 38" 2-drawer
                      Pellet: CampChef/Browning Deluxe PGP24LTD

                      Thermometer: 2 Mavericks, Red backlit Thermapen
                      Anova Wi-Fi Sous Vide

                    #11
                    hmm, I think I'll try one of my ribeyes over mesquite this weekend

                    Comment

                    • Cheesefood
                      Former Member
                      • Jul 2014
                      • 13

                      #12
                      Fish: Alder. It's just got an awesome, unique flavor.
                      Beef: Apple or Pecan mixed with Hickory. You need the Hickory for a little bite.
                      Pork: Apple from my neighbor's tree.

                      Thoughts on other woods:

                      Mesquite: just too flavorful. I think it tends to dominate the meat.
                      Peach: Kind of bland, but you have to watch out for flareups. It's got a lot of sap which can quickly flame up.
                      Maple: a very nice all purpose smoke. It's subtle and not specific.
                      Orange: bought it but haven't used it yet. Anyone have any thoughts?
                      Oak: Also nice for beef.

                      Anyone have any experience with blackberry? Every year when I cut down my Fruiticanes I think about smoking with them but I chicken out as I don't want to use something that may foul up my grill.

                      Comment

                      • jragle
                        Former Member
                        • Oct 2014
                        • 38
                        • Trenton, OH

                        #13
                        I just posted a hello from.... as a new member. I added a link to a wood flavor chart I'd found on the internets that's been most helpful to me. Maybe to you too. The link is:

                        http://www.deejayssmokepit.net/Downl...lavorChart.pdf

                        Happy smokes.

                        Comment

                        • boftx
                          Founding Member
                          • Jul 2014
                          • 919
                          • Las Vegas, NV
                          • CharGriller Pro COS
                            Oklahoma Joe COS
                            Maverick 732 thermometer
                            Red Thermapen
                            Favorite beer: Scotch

                            I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

                          #14
                          I use nothing but mesquite. But then again, it's easy to come by for free around here. (I also have a free supply of aspen, but I only use that once I've wrapped in foil.)

                          Comment

                          • stickyrick
                            Former Member
                            • Oct 2014
                            • 9
                            • Chesapeake , Va

                            #15
                            I only use mulberry or apple, great smoke on anything Iam cooking , Ohhhhh yea Iam new to the pit so HELLO everyone

                            Comment

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