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What's the true "king" of smoked meats?

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    What's the true "king" of smoked meats?

    Not necessarily talking about what you LIKE the most or what you WANT to do the most - what actually ends up on your smoker more than anything else?

    Beef?

    Pork?

    Chicken, turkey or other poultry?

    Lamb/mutton?

    Goat?

    Fish?

    Other seafood?

    Something else?



    I have a feeling for most people it's gonna be pork... I know for me it is. I've easily done 10x or 20x more pork than beef for smoking. Between ribs and pork butts, that's easily 90% of what I smoke - the occasional chuck, a rare beef rib and an ultra-rare brisket. Chicken is probably on a par with beef... I've actually had 2 fires in my smoker trying to do chicken wings pushing them up above 350-400ºF, I doubt I'll ever attempt them again.

    <edit> I don't see any option to add a poll, so...

    #2
    Pork butt by far with brisket second

    Comment


      #3
      My wife won't eat pork so definitely beef. I do make pork for myself every once in a while.

      Comment


        #4
        Whatever smoked meat that is in front of me is king. Its all good. To quote Meathead : BBQ is like sex. When its good its great. When its bad its still pretty damned good.

        Comment


          #5
          My wife doesn't like pork either. But beef is unhealthy, so I cook more chicken even though I prefer beef.

          Comment


            #6
            WIBS! Mostly pork, about 87%, the other is beefus.

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            • bbqLuv
              bbqLuv commented
              Editing a comment
              yo, write abouh webs.

            #7
            Whereas I like pork the most I’d say it’s chicken for us. We love beef but only have it once a week if that.

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              #8
              Pretty close to even between pork ribs, trip tip and chicken. Rarely do pork butt or brisket because we don't have that many people to feed.

              Comment


                #9
                For me it’s definitely pork follow by chicken. Although I love smoked beef, wifey is luke warm on it so it is a distant third. Plus beef is so much more costly.

                Comment


                  #10
                  Pork and chicken for us, pretty evenly split.

                  Comment


                    #11
                    Ribs here bout 50/50 baby backs and spares

                    Comment


                      #12
                      Pork, chicken, then beef.

                      However I cook more beef, steaks, tri-tip, bavette, steak tips, flank, skirt, etc. Second would be chicken then pork.

                      Comment


                        #13
                        80% pork 20% beef

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                        • HawkerXP
                          HawkerXP commented
                          Editing a comment
                          is that your new grind ratio?

                        • smokin fool
                          smokin fool commented
                          Editing a comment
                          opps, no sorry....if I'm smoking meat its 80% pork and 20% beef on the grate
                          Chicken is on the gasser or stove top

                        • HawkerXP
                          HawkerXP commented
                          Editing a comment
                          I was just kidding ..., ..., ...!

                        #14
                        Pork mainly, butts & ribs, followed closely by beef shorties and a smattering of lamb shanks & shoulders

                        Comment


                          #15
                          Ribsx2, Buttx1.5, Brisket.
                          Last edited by Johnny Booth; October 3, 2021, 04:34 PM.

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