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What type of wood w/ pork chops?

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  • The Rib Lebowski
    The Rib Lebowski
    Charter Member
    • Oct 2014
    • 10
    #1

    What type of wood w/ pork chops?

    In the recipe for "Kermit's Second Favorite Pork Chop" it doesn't specify which type of wood to use for smoke. My instinct is that apple or cherry would be good and that hickory would be too overpowering. Anyone have any experience/advice?

    Thanks,
    Pete
    Tags: None
  • Jerod Broussard
    Jerod Broussard
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    • Jun 2014
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    #2
    Apple or cherry, although I have never had a problem with hickory and pork.

    I rarely smoke my chops, I typically go with a marinade (1:1 BBQ sauce and Italian Dressing). Since I rarely have anything over 1" thick.

    Comment

    • Huskee
      Huskee
      Administrator
      • May 2014
      • 15329
      • central MI, USA
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      #3
      Apple is wonderful on anything, even beef (bring on the hate, but it's true). I like to use ash on pork chops, it's my favorite along with apple. Honestly I've never used any wood that I didn't like on pork. I recently made pork butts and ribs with straight oak logs, was wonderful. Chicken on the other hand, there are some woods I don't care for on my chicken.
      • 1 like

      Comment

      • Powersmoke_80
        Powersmoke_80
        Founding Member
        • Aug 2014
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        • Bay City, Michigan
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        #4
        Luv Cherry on pork, I have had some ruff sawn cherry boards that were not usable for lumber and smell awesome when burning.

        Comment

        • Danjohnston949
          #4.1
          Danjohnston949 commented
          September 25, 2015, 06:49 AM
          Editing a comment
          My Kid Sister gave me some Cherry wood from a tree they had removed, I used it on Pork as well, Absolutely Delicious! Dan
      • HorseDoctor
        HorseDoctor
        Charter Member
        • Sep 2014
        • 1147
        • Central Iowa
        #5
        Chops (even thick ones) won't be on the grill very long, so it's one of the things I do use hickory on. Steak & burgers fall into same category. On the other hand, ya can't go wrong with apple either. Only thing you can do wrong is overcook chops! 135-140 suits me just fine! Hasn't been any trichina in commercial pork in the past 50 years or better. Feral hog or bear meat, now that might be a different story.

        Comment

        • Livermoron
          Livermoron
          Charter Member
          • Aug 2014
          • 435
          • 22" Weber one touch w/roti and SnS
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            Volcano3
            Lodge Sportsman
          #6
          apple for me...although I'd consider pecan if I wanted a light hickory flavor...

          Comment

          • Skip
            Skip
            Founding Member
            • Jul 2014
            • 3536
            • Blue Earth, Minnesota
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            #7
            Last spring CandySue did a video with Meathead. She suggested Cherry & Pecan for us pelletheads. I've tried the combination several times. IMO it's a good flavor to pork and chicken.

            Comment

            • The Rib Lebowski
              The Rib Lebowski
              Charter Member
              • Oct 2014
              • 10
              #8
              Thanks, everyone!

              Comment

              • CandySueQ
                CandySueQ
                KCBS President, and Moderator
                • Jul 2014
                • 1525
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                #9
                Pork chops (a quick grill), I'm a fan of mulberry (pellets naturally).

                Comment

                • Papa Bob
                  Papa Bob
                  Founding Member
                  • Jul 2014
                  • 278
                  • stokton ca
                  #10
                  Any fruit or nut wood is good oak or maybe olive but than again hickory could work. Hope I help straiten out this subject

                  Comment

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